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Grilled Beets and Kale Salad with Lemon Tahini Dressing

If you like grilled beets like me, this salad is for you! The homemade Lemon Tahini Dressing is the perfect pair for the sweetness of the beets.  The Grilled Beets Kale Salad with Lemon Tahini Dressing is a great side dish or add a protein: grilled chicken, salmon, steak, or shrimp to make it a meal! It is Whole30 and Dairy- Free! 

Grilling the beets and red onions:

Stovetop Grill: First, warm up the grill on high heat.  When you are ready to grill put the heat on low, spay with olive oil, and place the sliced beets and red onion.  Sprinkle the vegetables with salt and pepper — grill ~10 minutes per side. Depending on the heat of your stovetop grill it might take a little longer or shorter depending on when you get those perfect grill lines.

Outside Grill: Pre-season the vegetables with salt, pepper, and one tbs of olive oil.  Place on the grill for 10 minutes. Flip them over halfway through. 

Preparing the Kale:

Kale can be a little tough to eat. You want to massage the kale to soften it. Sprinkle 1/2 tbsp of olive oil, 1/4 of a lemon, and a pinch of salt on top of the kale. Gently rub the kale so it can absorb the lemon, salt, and olive oil.  Now it is ready to dress! 

Homemade Lemon Tahini Salad Dressing: 

Tahini is roasted ground sesame seeds that creates an excellent healthy base for a creamy salad dressing. There are so many benefits to making your homemade salad dressing. To name a few, they are easy to make, and you know exactly what is in it.  To make the Lemon Tahini Dressing, you blend tahini, lemon, olive oil, garlic, salt, and pepper until you have a smooth consistency. I love to make my salad dressings in a nutribullet. The small blender size is perfect for making salad dressings in and an easy clean-up! 

Building the salad: 

In a mixing bowl, combine massaged kale, sliced cucumbers, grilled beets, and red onions. Dress with the desired amount of Lemon Tahini Dressing, toss, serve, and enjoy!

Print Recipe

Grilled Beets Kale Salad with Lemon Tahini Dressing

Course: Salad
Cuisine: American
Keyword: whole-30, tahini dressing, grilled beets, dairy free
Servings: 2

Ingredients

  • 1 bunch of kale
  • 3 beets peeled and sliced
  • 1 red onion
  • 1 cucumber

For the dressing:

  • ½ cup tahini
  • ½ cup olive oil
  • ¼ cup lemon
  • ½ tbsp minced garlic
  • ½ tsp sesame seeds
  • 1 tsp salt + a little more to sprinkle the vegetables and kale with 
  • t tsp pepper + a little more to sprinkle the vegetables and kale with 

Instructions

Grilling the vegetables:

  • Preheat the stovetop grill on high heat or outside grill.
  • Peel and slice the beets and red onion.
  • Stovetop Grill:
  • While the vegetables are grilling, prepare the Lemon Tahini Salad Dressing.

Lemon Tahini Salad Dressing

  • In a blender, combine the tahini, lemon, olive oil, garlic, salt, and pepper. Blend until you have a smooth consistency.
  • Cut the kale into pieces. Massage the kale by sprinkling ½ tbsp of olive oil, ¼ of a lemon, and a pinch of salt. Gently rub the kale so it can absorb the lemon, salt, and olive oil.
  • Peel and dice the cucumber.
  • Build the salad- add the grilled beets, grilled red onions, and cucumbers to the kale. Dress with 3 tbs of Lemon Tahini Dressing.
  • Toss and enjoy!