Baby kale, lentil and roasted beetroot salad

Baby kale and beetroot salad Easy Food

Serves 3-4

3 leeks, trimmed, sliced lengthwise then chopped, rinsed and dried
2 beetroots, peeled, rinsed, dried and quartered
1½ tbsp olive oil
Salt and black pepper
100g green lentils, rinsed
250ml vegetable stock
4 big handfuls of baby kale (or use watercress, rocket or baby spinach)
4 tbsp sunflower, sesame or pumpkin seeds
For the dressing:
4 tbsp tahini
Juice of ½ a lemon
2 tbsp honey
4 tbsp olive oil
Salt and black pepper


  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
  2. Place the lentils in a small saucepan with the stock and bring to a rapid simmer over medium-high heat. Reduce the heat and simmer gently, uncovered, for 20-30 minutes or until all of the liquid has been absorbed. Set aside.
  3. Place the leeks and beetroots on a baking tray. Drizzle with the olive oil and season generously with salt and pepper. Toss to coat, then bake for 15-20 minutes or until lightly browned. Transfer the leeks to a plate and roast the beetroot for an additional 10-15 minutes, then add to the leeks and set aside.
  4. Place all of the dressing ingredients in a bowl and whisk to combine. Taste season as necessary.
  5. If using baby kale, place the leaves in a large bowl with a splash of olive oil and some lemon juice and massage with hands for 2-3 minutes to soften the leaves. For all other leafy greens, skip this step.
  6. Place the seeds in a dry pan over a medium-high heat and toast for 3-4 minutes until golden.
  7. Place the kale, beets, leeks and lentils in a large bowl. Add the dressing and seeds and toss to coat.


Per serving: 499kcals, 32.6g fat (4.7g saturated), 45g carbs, 16.2g sugars, 13g protein, 12.6g fibre, 0.319g sodium