Recipe healthy organic beetroot beans mint and kale

Kale, beet and bean salad

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  • 250 gr beetroot
  • 1/2 bunch of kale (can also use spinach, silverbeet and/or beetroot leaves)
  • 100 gr green beans
  • handful of chopped up mint leaves
  • handful of pepitas
  • 2 tsp olive oil
  • Salt & pepper pinch
  • ¼ cup tahini
  • 3-4 tbsp of olive oil
  • 1/2 lemon juiced
  • Salt & pepper pinch
  • 2 tbsp honey or sweetener of choice
Optional extras:
  • ½ cup brown lentils
  • pita bread
  • ½ cup crumbled feta


  1. Preheat the oven to 180° C.
  2. Cut beetroot into small chunks.
  3. Toss the beetroot with some olive oil, salt and pepper in a baking dish and put in the oven.
  4. Tear kale leaves and add to large mixing bowl with a bit of olive oil and lemon juice and massage with hands to soften (if you use another green – no need to massage the leaves).
  5. Add the green beans to the baking dish with beetroot after 10 minutes and roast for 5 more minutes – you want both the beetroot and beans to still be a bit crunchy.
  6. Prepare the dressing by mixing the ingredients for the dressing well and add more lemon juice to taste.
  7. Remove beetroot and beans from the oven.
  8. Mix kale, beans and beetroot, add the tahini dressing and sprinkle the mint leaves and pepitas on top.
  • To make this salad more filling: add ½ cup of brown cooked lentils and serve with some toasted pita bread.
  • Love your cheese? Feta will be delicious in this salad! Make less dressing and add the feta at the end.

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