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Balsamic-Roasted Beets & Kale Salad with Maple Tahini Dressing
[Vegan]

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Healthful foods made using wholesome, natural ingredients and always without gluten, dairy, eggs or corn. Christine... Read More

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Balsamic-Roasted Beets & Kale Salad with Maple Tahini Dressing [Vegan]

Dairy Free

Vegan

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.

Ingredients You Need for Balsamic-Roasted Beets & Kale Salad with Maple Tahini Dressing [Vegan]

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

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How to Prepare Balsamic-Roasted Beets & Kale Salad with Maple Tahini Dressing [Vegan]

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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