Carrot and Beet Kale Salad with Roasted Potatoes
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Running on Real Food · by Deryn Macey★ 4.5 (2)

Carrot and Beet Kale Salad with Roasted Potatoes

NUTRITION · PER SERVING50M COOK
CAL 16%·PRO 28%
CARBS 33G41% OF CAL
6G FIBER2G ADDED3G INTRINSIC22G OTHER5G TOTAL SUGAR
FAT 17G46% OF CAL
2G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty kale salad with roasted potatoes, beets, and carrots, topped with a tahini-lemon dressing. Filling and nutritious, packed with texture and flavor.

mainsaladbowldairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 russet potatoes (cut into chunks (about 1 cup chopped per salad))
  • sprinkle of garlic powder (onion powder, salt and pepper)
  • 1 tsp extra virgin olive oil
  • optional: light sprinkle of chili powder or cayenne
  • 1 package medium (firm or extra-firm tofu, cut into slabs)
  • 6 tbsp tahini (90 g)
  • 1/4 cup fresh lemon juice
  • 1/4 cup water (or more to reach desired consistency)
  • 1 tsp each sea salt and garlic powder
  • 2 tsp pure maple syrup
  • 1 small beet (approx. 1/2 cup grated)
  • 1 larger or 2 small carrots (approx. 1/2 cup grated)
  • 2 cup/handfuls de-stemmed and finely chopped kale
  • squeeze of fresh lemon juice
  • salt and pepper (if desired)
  • dash of hot sauce (if desired)
PREP
10M
SODIUM
76MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.