Kale and Beet Salad with Tahini Dressing

I threw this recipe together based on a few different things I saw online. It was really delicious and super easy:

2 large beets or 4 medium

Half a large bunch of kale or 1 small bunch

1 1/2 tbsp olive oil

1 medium red union, quartered and sliced as thinly as possible.

1/3 cup roughly chopped walnuts

Dressing:

2 cloves garlic, chopped

1/4 cup tahini

juice from 1 medium lemon

salt to taste (1/2 – 1 tsp sea salt)

pepper to taste

Parmesan or other cheese (optional)

1. Preheat oven to 450
2. Cut beats into quarters, put on baking sheet
3. Roast beets until soft (45 min – 1 hr)
4. While beets are roasting, prep the kale:
5. Tear kale into bit size pieces
6. Add olive oil and a couple pinches of salt to kale, massage for a couple minutes, set aside.
7. Blend together all of the dressing ingredients.
8. If you haven’t already, chop the walnuts.
9. When the beets come out of the oven let them cool, then chop into 1/2 inch cubes
10. Mix beets, kale, onions, and dressing together. Let sit for at least an hour before eating (better if it sits for a day or so). Make sure to stir a couple times while it’s sitting, so everything gets coated in the dressing, which will drop to the bottom.
11. Add the walnuts right before eating.
12. If you like, shave some Parmesan or other cheese on top before serving (optional).