Full Capacity Living…
Who doesn’t love a warm winter salad? Here is a recipe inspired by one of my favorite blogs www.minimalistbaker.com.
Whenever I need a trusted source for simple, nourishing meals—think 10 ingredients or fewer, one bowl, or 30 minutes from start to finish—this is who I turn to every time.
One of my tweaks to this recipe is lightly steaming the kale first. It’s easier to digest and helps reduce naturally occurring goitrogens, which can interfere with iodine uptake—something to be mindful of, especially for women with thyroid concerns.
Bon appétit !
Ingredients
- 3 medium leeks (ends trimmed, sliced lengthwise then chopped, thoroughly rinsed, and dried)
- 1 medium beet (rinsed clean, dried, and quartered – remove any rough skin)
- 1-2 Tbsp olive oil
- 1/4 tsp each salt and pepper
- 1/2 cup green uncooked lentils (rinsed clean)
- 1 cup vegetable stock (or sub water)
- 4 big handfuls kale, baby spinach, or spring greens
TAHINI DRESSING
- 1/4 cup tahini (sesame seed paste)
- 1/2 medium lemon (juiced)
- 2 Tbsp maple syrup (or sweetener of choice)
- 3-4 Tbsp good olive oil
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- 1 pinch each salt and pepper
Instructions
- Preheat oven to 400 degrees F and lightly grease a baking sheet.
- Once thoroughly rinsed, add lentils and stock or water to a small saucepan and bring to a rapid simmer over medium-high heat. Then reduce heat and simmer for 20-30 minutes uncovered or until all liquid is absorbed. For extra flavor toss in a clove of garlic, remove when cooked. Set aside.
- Alternatively you can get Melissa’s steamed lentil’s to save a step and make this a quick side dish.
- Add chopped leeks and beets to the baking sheet, drizzle with olive oil and season with salt and pepper. Toss to coat. Then bake for 15-20 minutes or until fragrant and lightly browned. For crispier beets, remove leeks from pan and continue roasting beets for an additional 10-15 minutes. Make sure they are done enough to slide a fork in them.
- While veggies and lentils are cooking, prepare dressing by adding all ingredients to a mixing bowl and whisking to combine. Taste and adjust seasonings as needed.
- You could also consider adding some turmeric to this dressing for a bit of an anti-inflammatory edge.
- If using kale, add to large mixing bowl with a bit of olive oil and lemon juice and massage with hands to soften. For all other greens, skip this step. As mentioned above a light steaming is an option as well.
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- Add greens, beets, leeks, and lentils to a large mixing bowl, add dressing and toss to coat. For additional protein / crunch, add your favorite nut or seed (such as lightly salted sunflower seeds or toasted pepitas).
- Leftovers keep for up to a few days, though best when fresh.
*Nutrition information is a rough estimate calculated without additional nuts or toppings.
Nutrition (1 of 3 servings)
Serving: 1 servingCalories: 542Carbohydrates: 57 gProtein: 16.4 gFat: 30 gSaturated Fat: 4.3 gTrans Fat: 0 gCholesterol: 0 mgSodium: 319 mgFiber: 15 gSugar: 15 g
Enjoy this hearty winter salad and stay warm!
In best health,
Karen
