roasted beets and kale salad with lemon -dill tahini dressing

When I came running through the front door yesterday afternoon I proclaimed to Taylor that beets and kale were on the menu for dinner. And guess what… He thought that sounded really good. I almost fell over.

The great part about our meal last night is that it’s incredibly easy to throw together. More of a method than an actual recipe. The highlight was the lemon- dill tahini dressing. In case you were wondering, dill and beets go together incredibly well!

The dressing was so creamy and delicious it took all of my will power to remove my spoon from the bowl. I am still fantasizing about all the other awesome ways we can use it. (Other than eating it straight up!)

Our salad consisted of roasted beets, sautéed kale, onions, and garlic. All tossed together with some cooked quinoa and drizzled with the lemon-dill tahini dressing. Easy peasy.

The only downside to this awesome salad….we ended up at the bar down the street drinking beers and eating French fries. Taylor was still hungry. You can’t win them all.

Lemon-dill tahini dressing:
1/4 cup tahini
2 tbs olive oil
Juice from 1 lemon
3 tbs water
1 clove of minced garlic
1/4 cup dill, minced
Dash of salt

With an immersion blender mix all the ingredients together. If you don’t have one you can whisk this together easily. Just put some muscle into it! It worth it. Enjoy!

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