Lacinato Kale & Golden Beets in Lemon Tahini Dressing

Posted on March 3, 2016

Ingredients: 1 bunch organic lacinato kale, stems removed, cut in fat ribbons

2-3 organic golden beet, roasted

2 organic green onions, sliced thin

¼ cup organic sunflower seeds, tossed with 1 tsp organic tamari & roasted

1 organic meyer lemon juiced, about 1 tbsp zest

¼ cup organic tahini

1 lg clove organic garlic

3 tbsp nutritional yeast

3 tbsp organic extra virgin olive oil

½ tsp sea salt


Directions: Wrap beets in foil and roast at 395 30-45min until they can be pierced with a fork. While they cook, blend the dressing ingredients together, using about half the mixture, combine with kale. If you don’t mind getting your hands messy, mix thoroughly with your hands (this will soften the kale and give it great texture!) and let sit while the beets roast. Roast the sunflower seeds for the last 5 minutes with the beets. When the beets are cooked and cool enough to handle, peel and slice in wedges. Toss beets, green onions, and sunflower seeds with the dressed kale, add more dressing and adjust seasoning if needed and serve. This is also great warm over quinoa (or any other grain), with wilted kale.