Kale Salad with Marinated Beets, Lentils and Almond Cheese
Serves: 4-6
for the salad
  • ½ tablespoon cumin seeds
  • 1 teaspoon coriander seeds
  • 2 teaspoons salt
  • 1 teaspoon sweet or smoked paprika
  • 2 tablespoons olive oil
  • 4 garlic cloves - minced
  • 1 lemon - juice
  • 6-8 small beets - quartered, steamed, roasted or boiled until silky soft and peeled
  • 1 cup cooked French lentils
  • about 2 tablespoons finely chopped parsley
  • 1 bunch kale - leaves torn into bite-sized pieces
  • 1 tablespoon olive oil
  • small pinch of sea salt
  • kernels from ½ pomegranate
  • almond cheese (recipe below)
for the almond cheese
  • 1 cup almonds - soaked overnight, skins optionally removed for a whiter color
  • 2 tablespoons olive oil
  • 3 tablespoon freshly squeezed lemon juice
  • 1 teaspoon raw honey
  • 1-2 tablespoons nutritional yeast
  • pinch of sea salt
to make the salad
  1. Toss cumin and coriander seeds in a small frying pan over medium heat for 2-3 minutes, until fragrant. Grind in a mortar and pestle.
  2. Combine ground spices, salt, paprika, olive oil, garlic and juice of 1 lemon.
  3. Place cooked beets and lentils into a bowl and sprinkle with parsley. Pour the marinade over and toss to coat. Cover and let marinate at room temperature for 1-3 hours or overnight. Keep refrigerated for up to 5 days.
  4. Place torn kale into a large bowl, add olive oil and a small pinch of salt and massage with your hands until tender. Add marinated beets/lentils to the bowl, along with pomegranate kernels and toss. Serve garnished with almond cheese.
to make the almond cheese
  1. Combine all ingredients in a high-speed blender or food processor until smooth.
Recipe by Golubka Kitchen at https://golubkakitchen.com/kale-salad-with-marinated-beets-lentils-and-almond-cheese/