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 oven to 400°F. Lightly coat a rimmed baking sheet with cooking spray.
2. Rinse lentils, then combine with the vegetable broth in a small saucepan. Add enough water to cover by about 1 inch (about 1/2–1 cup). Bring to a gentle boil over medium-high, reduce to a simmer, and cook uncovered 20–25 minutes until tender. If liquid absorbs before lentils are tender, add a splash of water. Drain off excess and set aside.
3. Place chopped leeks and quartered beet on the prepared sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Roast 15–20 minutes until leeks are tender and edges are browned. For crisper beets, transfer leeks to a bowl and continue roasting beets 10–15 minutes more, until fork-tender and caramelized.
4. Reserve 1 teaspoon olive oil and 1 teaspoon lemon juice for the kale. In a bowl, whisk tahini, remaining lemon juice, maple syrup, remaining olive oil, and a pinch of salt and pepper until smooth. If too thick, whisk in cool water a teaspoon at a time to reach a pourable consistency.
5. Add chopped kale to a large bowl with the reserved 1 teaspoon olive oil and 1 teaspoon lemon juice. Massage with clean hands 1–2 minutes until slightly wilted and glossy.
6. Add roasted beets, leeks, and cooked lentils to the kale. Pour in enough dressing to coat and toss well. Taste and adjust salt, pepper, or dressing as desired; serve warm or at room temperature.