Kale & Warm Beet Salad in Tahini Dressing

Blown your budget on Charlotte Olympia heels and need thrifty lunch ideas? Me too…

The strategy – start with a salad made of robust leaves like kale, Swiss chard or beet greens. These leaves are hearty enough to be a meal on their own and also pair well with eggs, arguably the most inexpensive protein on the planet.

Simply toss the leaves in a fat & acid based dressing and they take on a softer more delicate texture.  In fact, these salads taste better when made the night before as the leaves marinate in the dressing allowing the fibrousness of the leaves to break-down. This means dinner can be converted into a ready-to-go salad for lunch the next day. Off to Lululemon in your lunch-break not the lines at Chop’t.

This particular salad was inspired by a recipe at sprouted kitchen. It’s great in its own right.  I modified it for practicality and time efficiency. Simply add seeds and avocado and you have lunch!

My beets are cooking now… You could also buy pre-cooked beets.

This post was specifically created for Keryn Kelly Arnett, a Foodcoach FB friend. Ask away, I’ll only be too happy to help.

Photo Credit:


  • 1 bunch of kale, chopped
  • 1 bunch of beets, peeled and thinly sliced
  • 2 tbl EVOO
  • 1 small avocado, sliced
  • 1/4 cup hemp seeds, raw
  • 1/4 cup pumpkin seeds, toasted

Tahini dressing 

  •  2 tbl tahini
  •  1 tbl EVOO
  •  1 tbl lemon juice
  •  1 tbl apple cider vinegar
  •  dash of maple syrup
  •  3 tbl water, or as needed
  •  pinch of salt and pepper
  •  1 clove of garlic finely minced



Preheat the oven to 450F.

Place peeled and sliced beets on a baking tray. Drizzle on EVOO and sprinkle with sea salt. Cook for 30-45 minutes until the beets are soft with a bit of crispiness on the outside.

While the beets roast, chop the kale and put it into a large mixing bowl. Prepare the tahini dressing.

Whisk together the tahini, EVOO, lemon juice, vinegar, maple syrup and water. Mix in the garlic and salt and pepper. Add more water if you prefer it thinner. Adjust to your taste and drizzle over kale leaves.  Massage the dressing into the leaves so the kale goes from a dusty green color to a vibrant bright green.

Once the beets are cooked, add the beets, hemp seed, pumpkin seed and avocado to the mixing bowl and toss.  Add more dressing if required.

This can keep in the refrigerator for up to 2 days.