Lemon-Tahini Salad with Lentils, Beets and Carrots
Don’t get us wrong: We love a good kale Caesar salad just as much as the next lady. But this lemon-tahini salad with lentils, beets and carrots from Great Tastes by Danielle and Laura Kosann is a totally new way to enjoy the dark leafy green. You’ll love how the bright, nutty dressing complements its earthy flavor. Quick tip: To shortcut the recipe, seek out precooked lentils and vacuum-packed cooked beets at the grocery store (we won’t tell).
3 small beets, scrubbed
¾ cup small green lentils
3 tablespoons tahini
2 tablespoons fresh lemon juice
1 teaspoon honey
Freshly ground pepper
1 small onion, finely chopped
2 lightly packed cups baby kale
1 romaine heart, chopped
1½ cups diced carrots
1. Fill a deep skillet with ½ inch water and bring to a simmer over medium heat. Add the beets, cover, and cook until tender, about 20 minutes. Drain and run the beets under cold water to cool. Rub off the skins and then dice.
2. Meanwhile, in a small saucepan, combine the lentils and enough water to cover by 2 inches; bring to a boil over high heat. Cover partially, reduce the heat to medium and simmer until the lentils are tender, 20 to 25 minutes. Season with salt and let stand 5 minutes, then drain off any excess water.
3. In a large bowl, whisk together the tahini, lemon juice, honey and 2 tablespoons water; season with salt and pepper. Add the onion and let stand 5 minutes.
4. Add the kale, romaine heart, carrots, beets and lentils; toss to combine and then season with salt and pepper.