Kale And Beet Salad With Tahini Dressing Food

KALE AND GOLDEN BEET SALAD WITH TAHINI-LEMON DRESSING

Steps:

• Gather the ingredients.
• Preheat oven to 400 F. Lay a large sheet of aluminum foil across a baking sheet.
• Place the beets, peeled and cut into 1/2 inch pieces, on top of the foil sheet. Spray lightly with cooking spray, tossing to coat.
• Lay another long sheet of foil on top, sealing the edges tightly, to enclose the beets in a foil packet. Bake for 40 to 45 minutes until the beets are fork tender. Remove from foil packet and place into a bowl to cool.
• Wash the kale and remove the thick stems running down the middle of the leaves. Slice the leaves into thin shreds and place in a large bowl.
• In a food processor , pulse the garlic cloves a few times until minced. Add the remaining dressing ingredients, pulsing until smooth. Season with salt and pepper to taste.
• Pour half the dressing over the kale, massaging it into the shredded leaves for 1 to 2 minutes with your hands, until fully coated. Let sit for at least twenty minutes to marinate and tenderize the leaves.
• Once the beets have cooled, add to the kale along with the raisins, walnuts, and remaining dressing (or a little less, per your taste). Toss to coat and season with additional salt and pepper.
• Divide onto four plates and serve immediately.
• Enjoy!

RAW KALE SALAD WITH TAHINI DRESSING

Steps:

• Place all the chopped and grated veggies, nuts, and sprouts in a large bowl. Add the edamame beans and/or garbanzo beans, if using.
• Place tahini, water(start with less water and add more to get to desired consistency), lemon juice, garlic, salt and honey in food processor or blender. Blend until smooth. This makes about 1 cup.
• Add desired amount of dressing to salad and toss to mix.
• Enjoy!