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Roasted Beet and Kale Salad with Lemon Tahini Dressing

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5 from 1 review


This dressing is so good I could drink it right out of the bottle. But I’d say this hearty beet and kale salad is a better bet. It’s a perfect way to enjoy those winter vegetables but equally delicious any time of year!


  • 1 large bunch of curly kale, thick middle stem removed and ripped into bite sized pieces
  • 1 golden beet
  • 1 red beet
  • 1 19 oz can of lentils, drained and rinsed
  • 1/3 cup goat cheese, crumbled
  • 2 tbsp pumpkin seeds, salted

Lemon Tahini Dressing

  • 2 tbsp olive oil
  • 2 tbsp tahini
  • juice of 1/2 of a lemon
  • 1 clove of garlic, minced
  • salt and pepper to taste
  • 2 tbsp warm water


  1. Preheat oven to 375°F
  2. Remove the stem and root from the beets, and scrub them clean under warm water.
  3. Rip off two piece of tinfoil, large enough to wrap all the way around the beets. Set the beets on the foil and drizzle with a drop of avocado oil and rub it over the surface of the beets. Wrap each one tightly with foil and roast for about an hour or until easily pierced with a knife.
  4. Meanwhile, in a small bowl, combine all dressing ingredients and whisk with a fork until well combined.
  5. In a large mixing or serving bowl, combine the kale and the dressing and toss to coat evenly (you may need to get your hands in there to really coat the leaves)
  6. Add the lentils, goat cheese and pumpkin seeds.
  7. Once your beets are cooled, peel off the skin and cut into bite sized pieces.
  8. Plate the salad, top with the beets, serve and enjoy!


  • Time Saving Hackd: use pre-cooked and peeled beets
  • Prep Time: 10 minutes
  • Cook Time: 1 hour (use pre cooked beets to skip this step)
  • Category: Salads, Sides
  • Method: No Cook
  • Cuisine: North American