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!