Beet & Fennel Salad with Tahini Dressing

1 leek and or fennel bulb
2 beets
1-2 Tbsp olive oil
1/4 tsp each salt and pepper
1/2 cup green lentils, rinsed clean
1 cup stock or water
4 big handfuls kale, baby spinach, or spring greens
¼ cup pecans, or sunflower seeds or favorite nut or seed
¼ cup of goat cheese or feta (optional)

Serve with Tahini Dressing

Tahini dressing
1/4 cup tahini (sesame seed paste)
1/2 lemon, juiced
2 Tbsp maple syrup (or sweetener of choice)
3-4 Tbsp good olive oil
Pinch each salt and pepper

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. Set aside. Add chopped leeks,fennel and beets to the baking sheet, drizzle with olive oil and season with salt and pepper. Toss to coat, then bake in preheated oven for 15-20 minutes, or until fragrant and lightly browned. For crispier beets, remove leeks and fennel from pan and continue roasting beets for an additional 10-15 minutes. Set aside. prepare dressing by adding all ingredients to a jar and shake vigorously.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.Combine all ingredients into a  large mixing bowl, add dressing and toss to coat.

​


​