Today I’m sharing Kale Salad with Charred Beets and Tahini Herb Dressing.
I’m not ashamed to admit it: I love kale. It’s leafy, packed with vitamins and minerals, filling, and truly makes you feel like you’re eating from the earth. Since it’s so sturdy, it won’t wilt. You can dress it ahead of time and eat it throughout the week.
I have to add a disclaimer: kale is only good when it’s massaged. Really? A spa day for my kale? Hear me out. When it’s not massaged, it takes forever to chew and sits like a lump in your tummy. If you’re anti-kale, the problem might just be that you haven’t taken the time to give it that extra tender love and care. Think of it like a jump start to digestion to absorb all of those delicious nutrients. I use an assorted pack of curly, purple, and Tuscan/lacinato from my local supermarket, but feel free to use whatever variety you have on hand.
The sweet earthy beets pair perfectly with the kale, and charring them at a high temperature in the oven will become your new favorite technique. There’s no peeling involved, so your kitchen, cutting board, and fingers won’t look like they’ve gone through a purple battle. The crispy skin will also add a wonderful textural element you didn’t know was missing.
I love to use tahini in dressing. It’s plant-based, creamy, nutty, and loaded with calcium. I combined it with its usual pairings: garlic and lemon juice, along with assorted herbs, like dill, basil, and parsley. I also added an unexpected acidic element: unseasoned rice vinegar. Bryant Terry uses it in various dressing recipes in his book Vegetable Kingdom, and I feel like it adds a beautiful complexity (but feel free to use more lemon juice if you don’t have it on hand).
I also learned the technique for the candied pistachios from Terry’s book. They’re toasted in a pan with a bit of oil, salt, and honey and left to cool on a baking sheet. He uses raw cane sugar, but honey is what I always have in my pantry. They’re arguably the most delicious bites.
All together, it’s an herby, fresh, earthy, and delicious salad you’ll come want to repeat over and over again.
Meal prep tip: in the beginning of the week, wash and chop your kale. You can even massage it if you’d like. Roast your beets, make your dressing, and candy the pistachios. The beets might not keep the crispy exterior the next day, but it sure saves a ton of time and answers the question “so what are we eating for lunch?”
I hope you give this recipe a try! If you do, don’t forget to put it in the comments to let everyone know how it works out. You can also give me a tag on Instagram at #omayahcooks and @omayah.atassi, I love to see your creations!
Other kale recipes:
Hindbeh (Sautéed Dandelion Greens with Caramelized Onions)
Kale and Fig Salad with Pan-Fried Halloumi and Sumac Honey Walnuts
Kale Fattoush Salad
Other tahini recipes:
Vegan Sfeeha 2.0
Kibbeh Fakhdiyyeh (Kibbeh with Yogurt, Tahini, and Cauliflower)
Roasted Cauliflower with Tahini and Aleppo Pepper
My Mom's Hummus
Namoura (Syrup-Soaked Semolina Cake)
Kale Salad with Charred Beets and Tahini Herb Dressing
A hearty kale salad with crispy charred beets, candied pistachio, and a zingy tahini herb dressing. Serve it for lunch or dinner, as a side or a main course with your favorite protein.
Serves: 6
Prep time: 15 minutes
Cook time: 45 minutes
Ingredients:
8 c kale of your choice, washed, tough stems removed, and chopped into bite-sized pieces
1 tbsp olive oil
1/2 tsp salt
Charred Beets:
1.5 lbs/700 g beets, scrubbed clean and dried
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
Tahini Herb Dressing:
1/2 c tahini
3/4 c water
6 tbsp minced fresh herbs (like dill, basil, parsley, etc.)
6 tbsp lemon juice
6 tbsp unseasoned rice vinegar
1 garlic clove
1/2 tsp salt, plus more to taste
1/4 tsp black pepper
Candied Pistachios:
1/3 c pistachios
1 tsp olive, sunflower, or avocado oil
2 tsp honey
Pinch of salt
Instructions:
Preheat oven to 450°F/240°C. On a foil-lined baking sheet, toss the beets in the olive oil, salt, and pepper. Roast, turning once, for 45 minutes-1 hour, or until charred and crispy on all sides and easily pierced with a knife. Cut into bite-size pieces and set aside.
Meanwhile, prepare the dressing by putting the tahini, minced herbs, lemon juice, rice vinegar, garlic, salt, and pepper in a blender. Add 1/2 of water and blend. Add the remaining water, about 2 tbsp at a time until the dressing is creamy and easily pourable. Adjust salt.
Prepare a small baking sheet lined with parchment. In a small fry pan or saucepan, add the pistachio, oil, honey, and salt over medium heat. Cook, stirring constantly, for about 2-3 minutes, or until fragrant, golden-brown, and coated with the honey. Transfer to the baking sheet and cool completely.
In a large bowl, drizzle the olive oil and salt on top of the kale. Take a deep inhale and give the greens a nice little massage until they’re a bit wilted. Coat with as much dressing as you’d like, transfer to a serving platter and top with beets and pistachios.
