Roasted Carrot, Beet, and Lentil Salad
Ingredients
- 6 cups shredded kale
- 3 medium beets, peeled and diced
- 4 large carrots, quartered and sliced in half lengthwise
- 1 tsp avocado oil
- pinch of himalayan sea salt
- pinch of black pepper
- 1 1/2 cups cooked white quinoa
- 1 can lentils, any color, drained and rinsed
- 1/3 cup walnuts
- 3 scallions, sliced thin
Dressing
- 1/4 cup raw tahini
- 2 TSBP lemon juice
- 1/4 cup filtered water (or more to reach desired consistency)
- 1 TBSP pure maple syrup
- himalayan sea salt, to taste
- black pepper, to taste
Preparation
Preheat the oven to 400°F and line a baking pan with parchment paper.
Spread the diced carrots and beets on the pan, separate them to avoid color bleeding, drizzle with avocado oil, season with Himalayan sea salt and black pepper, and roast for 30-40 minutes until fork tender and slightly wrinkled.
While the veggies are roasting, prepare the dressing by blending tahini, lemon juice, water, maple syrup, salt, and pepper, adjusting consistency with more water or lemon juice as needed, and refrigerate until ready to use.
Heat a skillet over medium low heat and toast the walnuts for about 10 minutes, stirring often, until browned and fragrant.
Cook the quinoa if not already prepared.
To assemble, divide the quinoa and kale among three bowls, top with roasted vegetables, green onions, toasted walnuts, and dress with the maple lemon tahini dressing. Enjoy!
