Kale Beet Lentil Leek Toss

My go-to lunch for work is a sturdy salad with layers of flavors.

You need it to be one that is quick to throw together, that will keep you full for the rest of the day without weighing you down, and that holds up as “pack-able” so you can stay out of the kitchen for a few days.

Just kidding, who would ever want that?

Anyways this salad adapted from Minimalist Baker hits all of those points spot on - not only is it super simple to make, but it uses kale as a sturdy base so you can portion it out for lunches on the go.  Mixing the greens with salty pistachios, sweet beets, protein packed lentils, and giving it all a little leek kick leads to one super delicious meal that might just become your go-to as well!

Kale Beet Lentil Leek Toss

Ingredients

• 3 small beets, peeled, quartered, sliced
• 1 leek, sliced
• 3/4 c green lentils, washed
• 3 bay leaves
• 1 1/2 c water
• olive oil as needed
• salt and pepper
• 6 large leaves of kale, de-ribbed and chopped
• 1/3 c pistachios, chopped
• 1 lemon, juiced
• 2 T tahini
• 1/4 t pure garlic powder

Combine

1. Preheat the oven to 350 degrees then prep your veggies.
2. Toss the beets with 1 tablespoon of olive oil, sprinkle with salt and pepper, and roast on a baking sheet lined with parchment paper for 20 minutes until soft when poked with a fork.
3. Toss the leeks with 1 tablespoon of lemon juice and 1 tablespoon of olive oil, then add to the baking sheet and bake for an additional 3-5 minutes.
4. While the beets are baking, add the lentils and water to a pot with 1/4 teaspoon salt and the bayleaves.  Boil uncovered until the water is just covering the lentils, then simmer covered for another 10-15 minutes.  Remove bay leaves when finished cooking.
5. In a large mixing bowl whisk the lemon juice, tahini, garlic, salt, and pepper.  If the dressing is too thick add a little water and whisk again.
6. Toss the kale in the dressing until well coated.
7. Toss the beets, leeks, kale, lentils, and pistachios together.
8. Enjoy!