Made this over the weekend and it was pretty good. I would absolutely change a couple of things…wasn’t too hip on the tahini dressing, at the same time, I’m eating it for lunch and it’s pretty good. Maybe it just needed to sit a bit, who knows.
Anyhoo, on to the food. I found this recipe from One Green Planet. I was looking for it because I had a brown paper bag, lunch sized, of golden beets. These are amazing to use vs. purple beets because the color doesn’t jack with what you’re cooking. And they taste fab too. 🙂
Again, on to the food. Original recipe is here, my variation below. Enjoy!!!
Makes about 8 cups of salad.
For the salad:
1 bunch dino kale, de-stemmed and cut into thin strips
4 medium golden beets
2 medium carrots
4 green onions, bias cut
Add kale chiffonade and green onions to a large bowl. Grate the beets, carrots either by hand or use a food processor. Add grated vegetables to kale and onions. Toss to mix well.
For the dressing:
Combine the following ingredients in a small bowl and mix well. If you have a hand-held emulsion blender, be sure to use it for this dressing. It will make it deliciously smooth and creamy. Or you can use a mini food processor, works out well.
3 minced garlic cloves
1″ piece of ginger, peeled and minced
2 oz. Grapeseed or olive oil
2 oz. apple cider vinegar
½ lemon, juiced
3 Tbs. tahini – next time, I will skip this – possibly use an avocado and less oil, more aminos]
1 Tbs. coconut aminos
2 tsp. dried oregano
1 tsp. dried basil
Pour dressing over salad ingredients and mix well. For best flavor, allow to chill for at least one hour prior to serving. It’s even better a couple of days later. Enjoy!!