Beet and Kale Salad with Citrus Tahini Dressing

Ingredients

• 400 g beetroots
• 150 g kale
• 180 g quinoa
• 1 orange
• 1 lemon
• 3 tbsp tahini
• 1 tbsp maple syrup
• 1 garlic clove
• 1/2 tsp cumin powder
• to taste black pepper
• small handful fresh parsley

Steps

1. 1. Preheat the oven to 200°C (180°C fan).
2. 2. Wash and trim the beetroots, then wrap them in foil and place on a baking tray. Roast in the oven for 45-60 minutes until tender. Once cooked, peel and cut into cubes.
3. 3. While the beetroots are roasting, rinse the quinoa under cold water. Cook quinoa according to package instructions (usually 1 part quinoa to 2 parts water; simmer for 15 minutes).
4. 4. Wash and chop the kale into bite-sized pieces, removing the tough stems.
5. 5. In a small bowl, whisk together the tahini, juice of orange and lemon, maple syrup, minced garlic, cumin powder, and black pepper until smooth. Add a little water to thin if needed.
6. 6. In a large bowl, combine the cooked quinoa, chopped kale, and roasted beets. Drizzle with the citrus tahini dressing and toss well to combine.
7. 7. Chop fresh parsley and sprinkle over the salad before serving.

Notes

• The dressing can be adjusted with more citrus juice for tang, or more tahini for creaminess.

Substitutions

• If maple syrup is unavailable, agave syrup can be used.