Forge Crafted Recipes - Sustainability at SCU - Santa Clara University
Roast beets and onions, simmer lentils, massage kale, and finish with hazelnut-tahini dressing for a flavorful vegetarian salad.
Ingredients
- 3 beets
- 1 red onion
- 4 teaspoons fresh thyme
- 1 cup green lentils
- 1 bunch of kale
- 1/4 cup hazelnuts
- olive oil
- salt and pepper
- 1 bay leaf
- 2 garlic cloves
- red pepper flakes
- 1/4 cup tahini
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon dijon mustard
- 2 teaspoons honey
- 2 tablespoons water
More Like This
Forge Crafted Recipes - Sustainability at SCU - Santa Clara University
scu.edu
Kale Salad with Beets Carrots and Grilled Tofu - Foodness Gracious
foodnessgracious.com
Beet & Kale Salad | Shared Noms
sharednoms.com
Roasted Carrot, Lentil salad with Tahini Dressing – Christine Bailey
christinebailey.co.uk
Roasted Veggie and Lentil Salad
ah7.fit
Lentil salad – Vegan Eat
veganeat.co.uk
Roasted Roots and Lentils with Tahini Dressing and Zesty Herbs - Delicious Living
deliciousliving.com
Kale Salad with Beets and Orange Vinaigrette by Priscilla Lawrence - FoodSocial
foodsocial.io