medium sized beets, quartered (greens removed and saved for another use)
1 medium sized yellow or red onion, sliced into 1/4 inch thick wedges
2 teaspoons dried thyme
pinch of crushed red pepper flakes
salt and pepper
1 cup green or brown lentils, rinsed and picked over
1 bay leaf
2 cloves of garlic, peeled and left whole
1 bunch of kale, torn into bite size pieces
1/4 cup hazelnuts
1/4 cup tahini
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon dijon mustard
2 teaspoons honey
salt and pepper
2 tablespoons water + more to thin as needed
Preheat the oven to 425F. Toss the beets and onion on a baking sheet with the thyme, pepper flakes, salt, pepper and olive oil. Roast until the beets are tender and the onion is golden brown and lightly crisp. About 35-45 minutes. Toss halfway through cooking.
Meanwhile add the lentils to a pot with 2 cups of water, the bay leaf and the garlic cloves. Bring a boil. Reduce the heat, and simmer until all the liquid is absorbed and the lentils are cooked. About 20-25 minutes.
In a large bowl massage the kale with a little olive oil until the leaves are tender and bright green.
In a small skillet over medium heat toast the hazelnuts until lightly browned. Remove from the heat and roughly chop them.
Using an immersion blender or small food processor blend all of the ingredients for the dressing until smooth and creamy. Taste for seasonings and adjust as needed. If need be add a touch more water or oil to thin as needed.
Add the roasted beets, onions and half of the lentils to the bowl with the kale. Sprinkle with the hazelnuts and drizzle with half of the dressing. Toss to coat. Add more lentils and dressing as desired.