Lemon-Tahini Salad with Lentils, Beets and Carrots

1. Fill a deep skillet with ½ inch water and bring to a simmer over medium heat. Add the beets, cover, and cook until tender, about 20 minutes. Drain and run the beets under cold water to cool. Rub off the skins and then dice. 2. Meanwhile, in a small saucepan, combine the lentils and enough water to cover by 2 inches; bring to a boil over high heat. Cover partially, reduce the heat to medium and simmer until the lentils are tender, 20 to 25 minutes. Season with salt and let stand 5 minutes, then drain off any excess water. 3. In a large bowl, whisk together the tahini, lemon juice, honey and 2 tablespoons water; season with salt and pepper. Add the onion and let stand 5 minutes. 4. Add the kale, romaine heart, carrots, beets and lentils; toss to combine and then season with salt and pepper.