Beetroot Kale Salad

This recipe was inspired by the newly opened Pang on Kevin’s Street in Dublin 8. They sell a kale salad there which is just so tasty. I could not get enough. They sell it as a side and every time I eat there I get two. This is my version which I think was just as tasty. Full of nutrients and flavour. Beets contain an antioxidant known as alpha-lipoic acid, which may help lower glucose levels, increase insulin sensitivity and prevent oxidative stress.

Ingredients

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· 2-3 tablespoons tahini (depending on how creamy you want it)

· 2/3 large pickled beetroot

· Generous piece of Ginger chopped up

· Handful of Mixed nuts

· 4 cups (however much you want really) of Kale

· Couple of pinches of Himalayan Salt

· Pinch of salt Pepper

· A few teaspoons of Olive oil (depending how you want consistency)

· 1 Tablespoon Apple cider vinegar

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Method

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· Chop up pickled beetroot

· Blend the tamari sauce, ginger and olive oil in a food processor

· Add salt and pepper

· Add beetroot and beet juice in a large bowl and mix ALL ingredients together

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The salad should contain a creamy like consistency. The kale and nuts should give a nice crunch to the salad. I always thought kale salads were boring and bland but this is absolutely delicious! Enjoy