Hope the weekend was grand for all. As we turned the corner on the autumn equinox, the dark Paris mornings are settling in. At 8am, the house feels extremely dark. But that does not mean that the markets no longer have any summer vegetables left. This past week, Olivia and I tested a great recipe for a raw kale and golden beet salad. There is something about the colors of golden beets with the bright green of kale that just made my heart flutter! Plus the dressing includes raw ginger and garlic, so each bite has a zing to it. I made this salad for the second time last night and it’s easy and tastes great. My husband went for seconds which always means it’s a successful recipe.
Kale & Golden Beet Salad with Tahini Tamari Dressing (serves 4)
1 bunch of curly, green kale
2 spring onions
1 large golden beet (or two medium)
1 clove garlic
1 -2 cm (1 inch) of ginger
1 Tbsp Tamari
3 Tbsp Tahini
3 Tbsp Olive Oil (Coconut Oil is great for this dressing as well)
2 Tbsp apple cider vinegar
Juice from 1/2 lemon
1. De-stem and cut the kale into smaller pieces.
2. Peel then grate the beet. Do the same for the carrot (mine were organic so I did not need to peel the carrots).
3. Dice the spring onions.
4. Mix into a bowl.
5. Dice the garlic and ginger and add the rest of the dressing ingredients. If possible, use a hand blender to create a creamy texture.
6. Mix and serve.