Warm Lentil & Roasted Beet Salad with Tahini Dressing

This warm lentil and roasted beet salad with tahini dressing is a powerhouse of clean, wholesome ingredients. Lentils deliver plant-based protein and fiber for steady energy, while roasted beets are rich in antioxidants and natural detoxifiers. Leeks contribute prebiotics to support gut health, and the creamy tahini dressing ties everything together. It’s a meal that’s as functional as it is delicious, perfect for supporting your body with every bite. You’re gonna love this one!

Serves 2

Salad 

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 T extra virgin olive oil

1/4 tsp each salt and pepper

1/2 cup green lentils (rinsed clean)

1 cup vegetable stock (or sub water)

4 big handfuls baby spinach

1/3 cup shaved fennel 

1/4 orange slices

1/4 pomegranate seeds 

3 T walnuts 

Dressing 

4 T olive oil

4 T organic tahini

1 large lemon juiced

2 T Dijon mustard

2 tsp garlic powder

pinch of salt and pepper to taste

Directions 

1. Preheat the oven to 400°F and lightly grease a baking sheet.
2. Rinse the lentils, then add them to a small saucepan with stock or water. Bring to a simmer over medium-high heat, then reduce to low and cook, uncovered, for 20-30 minutes until all liquid is absorbed. Set aside.
3. Place chopped leeks and beets on the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 15-20 minutes until fragrant and lightly browned. For crispier beets, remove the leeks and continue roasting the beets for 10-15 more minutes. Set aside.
4. While the veggies and lentils cook, whisk the dressing ingredients together in a bowl. Taste and adjust seasonings.
5. In a large bowl, combine the greens, beets, leeks, lentils, and dressing. Toss to coat. Add walnuts for extra protein and crunch.