This salad is a staple in our home. And even though it holds over very well in the fridge for a few days (which makes it a great make-ahead salad), we can’t seem to keep it around for very long. A few notches above an ordinary green salad in the nutritional department, the kale and beets pack tons of vitamins and nutrients, while the zippy garlic-ginger dressing will make your taste buds wake up and sing, “Hallelujah!”

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Kale and Golden Beet Salad [Vegan]

Serves

8 cups

Ingredients

Salad
  • 1 bunch dino kale, de-stemmed and cut into thin strips, chiffonade-style
  • 4 medium golden beets
  • 2 medium carrots
  • 1 yellow bell pepper
  • 4 green onions, bias cut
Dressing
  • 3 minced garlic cloves
  • 1-inch piece of ginger, peeled and minced
  • 2 oz. canola oil
  • 2 oz. apple cider vinegar
  • ½ lemon, juiced
  • 3 Tbs. tahini
  • 1 Tbs. tamari
  • 2 tsp. dried oregano
  • 1 tsp. dried basil
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Preparation

Salad
  1. Add kale chiffonade and green onions to a large bowl.
  2. Grate the beets, carrots and bell pepper either by hand or use a food processor.
  3. Add grated vegetables to kale and onions.
  4. Toss to mix well.
Dressing
  1. Combine the following ingredients in a small bowl and mix well.
  2. If you have a hand-held emulsion blender, be sure to use it for this dressing.
  3. It will make it deliciously smooth and creamy.
  4. Pour dressing over salad ingredients and mix well.  For best flavor, allow to chill for at least one hour prior to serving.


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