Organic Kale and Roasted Beet Salad with Tahini Dressing
Vegan recipes perfect for celebrating Organic Month at the Isla Vista Food Coop.
  • Difficulty: Easy
  • Category:
Servings: 3 yield(s)
Cook Time: 30 mins
Total Time: 30 mins
Ingredients
  • 2 qt organic beets, peeled and cubed
  • 4 cup cups organic kale, chopped
  • 1 qt organic apple, thinly sliced
  • 1/4 cup cup organic walnuts, toasted
  • 2 tbsp organic tahini
  • 1 tbsp organic lemon juice
  • 1 tbsp organic maple syrup
  • 1 tbsp organic olive oil
  • 1 tbsp Salt and pepper, to taste
Instructions
  1. Preheat the oven to 400°F (200°C). Toss the beets with olive oil, salt, and pepper, and roast for 25-30 minutes until tender.
  2. Massage the kale with a pinch of salt until softened.
  3. In a small bowl, whisk together the tahini, lemon juice, maple syrup, and olive oil to make the dressing.
  4. Toss the kale, roasted beets, apple slices, and walnuts with the dressing. Serve chilled or at room temperature.