This is the perfect fall salad - beets and kale and a rich maple tahini dressing. It also pairs well with other dinner dishes. The salad is also quite filling and full of nutrients.
Balsamic-Roasted Beets & Kale Salad with Maple Tahini Dressing [Vegan]
Cooking Time
30
Ingredients
- 3-4 medium-sized beets, peeled and cut into 1/4-1/2" wedges
- 1 teaspoon grapeseed oil
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons tahini
- 2 tablespoons apple cider vinegar
- 2 teaspoon maple syrup
- 1 teaspoon warm water
- 1 tablespoon olive oil
- a pinch of sea salt
- about 6 cups of kale, torn into small pieces (I used a mix of leafy purple kale and baby kale)
- 2 tablespoons hemp hearts
- 1 tablespoon pepitas
- 1 tablespoon sunflower seeds
Preparation
- Toss the beets with other ingredients to coat, and spread onto a parchment paper-lined baking sheet. Bake at 425°F for 30 minutes, flipping halfway through.
- Combine the tahini, apple cider vinegar, maple syrup and water in a small bowl. Whisk in the olive oil, and stir in salt.
- Massage about 2 tablespoons of dressing into kale - rubbing the dressing into the leaves for just a few minutes - which softens the kale fibers and makes it more easily digestible. Add remaining dressing and mix through. Top with roasted beets and mixed seeds, and serve.
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About The Author
Christine DesRoches
See My Recipes Healthful foods made using wholesome, natural ingredients and always without gluten, dairy, eggs or corn.
Christine DesRoches writes recipes for her blog, My Natural Kitchen. She lives in the Niagara region of Southern Ontario. My Natural Kitchen is a collection of deeply-nourishing and healthful foods made using wholesome, natural ingredients and always without gluten, dairy, eggs or corn. "Alternative baking" has become a favourite past-time, and something beautiful, healthy and delicious is always in the works!
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