Beet, Lentil & Kale Salad With Tahini Dressing

It’s another week full of delicious veggies here at the farm! I’m so excited to share this recipe because it uses much of the produce heading to our member’s shares this week. It’s also a great recipe to whip up this season because many of you will be able to find these ingredients readily available at your local farmer's markets for many months to come. I love that this salad is hearty enough to be a complete meal. The addition of the lentils was a great call and we just received a big box of local lentils grown in southern Oregon from Camas Country Mill that needs to get used up! This meal is easy to prepare and leftovers taste great as well. I hope you all enjoy this simple dish as much as we do.

Ingredients

Salad

• 3 medium-sized beets, quartered (greens removed and saved for another use)
• 1 medium-sized yellow or red onion, sliced into 1/4-inch thick wedges
• 2 teaspoons dried thyme
• Pinch of crushed red pepper flakes
• Salt and pepper to taste
• Olive oil
• 1 cup green or brown lentils, rinsed and picked over
• 1 bay leaf
• 2 cloves of garlic, peeled and left whole
• 1 bunch of kale, torn into bite-size pieces
• 1/4 cup hazelnuts

Dressing

• 1/4 cup tahini
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon dijon mustard
• 2 teaspoons honey
• Salt and pepper to taste
• 2 tablespoons water, plus more to thin as needed

Directions

Roast the Vegetables

1. Preheat the Oven:
   Preheat the oven to 425°F (220°C).
2. Toss the Vegetables:
   Toss the quartered beets and sliced onions on a baking sheet with the dried thyme, crushed red pepper flakes, salt, pepper, and a drizzle of olive oil.
3. Roast:
   Roast in the oven until the beets are tender and the onions are golden brown and lightly crisp, about 35-45 minutes. Toss halfway through cooking to ensure even roasting.

Cook the Lentils

1. Add Ingredients to Pot:
   While the vegetables are roasting, add the rinsed lentils to a pot with 2 cups of water, the bay leaf, and the whole garlic cloves.
2. Boil and Simmer:
   Bring to a boil, then reduce the heat and simmer until all the liquid is absorbed and the lentils are tender, about 20-25 minutes. Remove the bay leaf and garlic cloves and set the lentils aside.

Prepare the Kale

1. Massage the Kale:
   In a large bowl, massage the torn kale leaves with a little olive oil until they become tender and bright green. This helps soften the kale and make it more palatable.

Toast the Hazelnuts

1. Toast Hazelnuts:
   In a small skillet over medium heat, toast the hazelnuts until they are lightly browned and fragrant, about 3-5 minutes. Be careful not to burn them. Remove from heat and roughly chop the hazelnuts.

Make the Dressing

1. Blend Ingredients:
   Using an immersion blender or a small food processor, blend the tahini, olive oil, apple cider vinegar, dijon mustard, honey, salt, pepper, and 2 tablespoons of water until smooth and creamy. Taste and adjust the seasonings as needed. Add more water or oil to reach your desired consistency if the dressing is too thick.

Assemble the Salad

1. Combine Ingredients:
   Add the roasted beets, onions, and half of the cooked lentils to the bowl with the massaged kale. Sprinkle with the toasted hazelnuts.
2. Add Dressing:
   Drizzle with half of the tahini dressing and toss to coat. Add more lentils and dressing as desired, tossing gently to combine.

Serve

1. Plate the Salad:
   Transfer the salad to a serving platter or individual plates.
2. Additional Dressing:
   Serve with additional dressing on the side for those who like a bit more and enjoy!

Additional Tips

• Storage: This salad can be stored in an airtight container in the refrigerator for up to 3 days. If you plan to store it, keep the dressing separate and add it just before serving to keep the salad fresh and crisp.
• Variations: Feel free to add other seasonal vegetables to the salad such as roasted carrots, sweet potatoes, or bell peppers. You can also substitute the hazelnuts with walnuts, almonds, or pecans.
• Serving Suggestions: This salad makes a hearty main dish but can also be served as a side dish alongside grilled chicken, fish, or tofu.

Enjoy this nutritious and flavorful Beet, Lentil & Kale Salad with Tahini Dressing, a perfect addition to your meal rotation that celebrates fresh local produce!