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5-6 ounces of kale
2 medium sweet potatoes
2 beets
1 shallot, thinly sliced
1-2 tablespoons hemp seed
basil tahini dressing (recipe follows)
1 (16-ounce) container Haddar Baracke Tahini paste
2 lemons, zested and juiced
5 medium sized cloves of garlic or 4-5 cubes Gefen Frozen Garlic
3/4 teaspoon Himalayan salt (or kosher salt)
3/4 cup water (or desired consistency)
2 cups fresh basil
Wash and dry the sweet potatoes and beets, pierce holes all around with a fork and roast in oven at 425 degrees Fahrenheit for 25 minutes (or depending on your oven).
Place kale in bowl and massage well with basil tahini until fully incorporated.
Add sliced beets and sweet potatoes once cooled.
Add shallots and hemp seed.
Put tahini, lemons, garlic, salt, and water into a blender and blend until smooth. Set aside about half of this tahini dip to use for later.
Add fresh basil to the blender with the remaining tahini and blend until smooth.
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love this dressing. I’ve used it on other salads as well and it always come out good.