Kale, Lentil & Roasted Beet Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty kale salad with roasted beets and leeks, lentils, and toasted pecans dressed in tahini-lemon vinaigrette. Protein-rich and deeply satisfying with earthy, nutty flavors throughout.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 3 medium leeks ((ends trimmed, sliced lengthwise then chopped, thoroughly rinsed, and dried))
- 1 medium beet ((rinsed clean, dried, and quartered - remove any rough skin))
- 1-2 Tbsp olive oil
- 1/4 tsp each salt and pepper
- 1/2 cup green lentils ((rinsed clean))
- 1 cup vegetable stock ((or sub water))
- 4 big handfuls kale, baby spinach, or spring greens
- 1/4 cup tahini ((sesame seed paste))
- 1/2 medium lemon ((juiced))
- 2 Tbsp maple syrup ((or sweetener of choice))
- 3-4 Tbsp good olive oil
- 1 pinch each salt and pepper
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 531mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 728mg
- Calcium
- 199mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 531MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.