Beet & Kale Salad

w/Garlic Tahini Tamari Dressing 

Serves: 4-6    *    Keeps for up to 5 days

Recipe by: VFC Kitchen

Dressing

4 tsp Sunflower oil

 4 tsp Apple cider vinegar

 4 tsp Tamari

 7 tsp Tahini

 ¼ cp Sunflower or hemp seeds

 1 tsp Garlic, peeled & minced

 1 tsp Dried oregano

Ingredients

 1 lb beets, peeled & shredded

 1½ bunch kale, julienned or hand-shredded

 1¼ cup carrots, peeled & shredded

 ½ bunch scallions, thinly sliced

Preparation

-In small bowl, whisk together wet dressing ingredients, then add seeds, garlic & oregano. Mix dressing well.

-Wash kale leaves & dry thoroughly. Separate kale leaves from their stems & cut leaves into thin strips or shred into small pieces by hand.

-Wash & peel beets & carrots, then shred into medium bowl. Add thinly sliced scallions & kale. Mix veggies well.

-Pour dressing over veggie mixture & mix well... Enjoy!