Kale, Lentil, & Roasted Beet Salad

Ingredients

• Pam cooking spray

  Oil, original

  2 spray , about 1/3 second or 0.6g

• Leeks

  (bulb and lower leaf-portion), raw

  3 leek or 267g

• Beets

  Raw

  1 beet or 82g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lentils

  Raw

  ½ cup or 96g

• Vegetable Broth

  From bouillons. Low sodium

  1 cup or 240g

• Kale

  Raw

  4 cup, chopped or 268g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  4 tbsp or 60g

• Lemon juice

  Raw

  1 ½ tbsp or 23g

• Maple syrups

  2 tbsp or 40g

Directions

1. Preheat the oven to 400°F and lightly grease a baking sheet with cooking spray.
2. Rinse lentils and add them with vegetable broth to a small saucepan. Bring to a rapid simmer over medium-high heat, then reduce heat and simmer for 20-30 minutes uncovered, or until all liquid is absorbed. Set aside.
3. Place chopped leeks and quartered beets on the baking sheet, drizzle with one-fourth of the olive oil, and season with salt and pepper. Toss to coat, then bake for 15-20 minutes or until fragrant and lightly browned. For crispier beets, remove leeks and continue roasting beets for an additional 10-15 minutes. Set aside.
4. In a mixing bowl, whisk together tahini, lemon juice, maple syrup, remaining oil, and salt and pepper to prepare the dressing. Adjust to taste.
5. Add kale to a large mixing bowl with a bit of olive oil and lemon juice, then massage with hands to soften.
6. Add roasted beets, leeks, and lentils to the bowl. Add the dressing and toss to coat.

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