KALE AND BEET SALAD WITH TAHINI DRESSING

KALE AND BEET SALAD WITH TAHINI DRESSING image

Categories Salad

Number Of Ingredients 15

1 bunch of kale, chopped
1 bunch of beets, peeled and thinly sliced
2 tbl EVOO
1 small avocado, sliced
1/4 cup hemp seeds, raw
1/4 cup pumpkin seeds, toasted
Tahini dressing
2 tbl tahini
1 tbl EVOO
1 tbl lemon juice
1 tbl apple cider vinegar
dash of maple syrup
3 tbl water, or as needed
pinch of salt and pepper
1 clove of garlic finely minced

Steps:

Preheat the oven to 450F. Place peeled and sliced beets on a baking tray. Drizzle on EVOO and sprinkle with sea salt. Cook for 30-45 minutes until the beets are soft with a bit of crispiness on the outside. While the beets roast, chop the kale and put it into a large mixing bowl. Prepare the tahini dressing. Whisk together the tahini, EVOO, lemon juice, vinegar, maple syrup and water. Mix in the garlic and salt and pepper. Add more water if you prefer it thinner. Adjust to your taste and drizzle over kale leaves. Massage the dressing into the leaves so the kale goes from a dusty green color to a vibrant bright green. Once the beets are cooked, add the beets, hemp seed, pumpkin seed and avocado to the mixing bowl and toss. Add more dressing if required. This can keep in the refrigerator for up to 2 days.