Beetroot and Kale Salad With Tahini Dressing
 
Prep time
Cook time
Total time
 
Ingredients
Salad:
  • 1 beetroot
  • 2 cups orange juice
  • 1 avocado
  • ½ bunch of kale
  • ½ bunch of mint leaves
  • 1 handful of sprouts
  • ½ a round of feta cheese
  • ½ cup toasted almond flakes
Dressing:
  • 2 T tahini paste
  • 2 T olive oil
  • 2 T orange/beetroot juice * see method
  • 1 T honey
  • juice from ½ a lemon
  • sea salt and pepper to season
Instructions
  1. Peel the beetroot and leave it to marinade in the orange juice for at least 2 hours. Then finely grate the beet using a box grater.
  2. Remove the kale leaves from the stem and chop roughly into smaller bits. Wash the kale under hot water so it softens slightly then finish rinsing under cold water and set aside to drain.
  3. When you are ready to assemble the salad start with the beetroot at the bottom or the juice will make everything red. Layer with sliced avocado and top with the sprouts, mint leaves and toasted almonds. Crumble feta over the top.
  4. To make the dressing put all the dressing ingredients in a jar and shake until mixed thoroughly then generously spoon it over your salad.
Recipe by The Luminous Kitchen at http://theluminouskitchen.com/beetroot-kale-salad-tahini-dressing/