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
· 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
Method
· 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
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