Golden Beet and Kale Salad
From La Montanita Co-op
2-3 bunches kale, sliced thin
2 cups golden beets, peeled, shredded
1 cup carrots, peeled, shredded
1/2 bunch green onions, sliced thin
1/2 cup hempseeds
½ bell pepper, diced
2 oz. broccoli sprouts
For the dressing:
1 1/2 cups olive oil
1 1/4 cups apple cider vinegar
3/4 cup tamari shoyu
3/4 cup tahini
2 1/2 Tablespoons garlic, minced
1/2 Tablespoon oregano, dry
1/2 Tablespoon basil, dry
Makes 4 servings with plenty of dressing to spare for next time
Place kale, beets, carrots, onions, hempseeds, peppers, and sprouts in a large mixing container.
In a blender place olive oil, vinegar, shoyu, tahini, garlic, oregano and basil.
Blend until smooth
Pour dressing over the kale mixture and toss until Kale is well coated with the dressing.