Kale, Beet and Carrot Salad
 
 
Shredded beets and carrots served over a bed of kale with a citrus ginger dressing.
Author:
Ingredients
  • 1 large bunch kale, preferably Russian Kale with red edges or pebbly Lacinato or "dinosaur" kale
  • 4 small or 3 medium beets, peeled and shredded in a food processor
  • 2 medium carrots, peeled and shredded (or about ½ cup pre-shredded carrot)
  • 1 navel orange
  • ½ Meyer lemon (or 1 Tablespoon fresh lemon juice. Meyer lemons are more mild)
  • ½-inch piece of ginger, peeled (or about 1 teaspoon minced raw ginger)
  • 4 Tablespoons best quality olive oil
  • Sea salt and ground pepper, to taste
Instructions
  1. Separate the tough center rib from the kale and discard (or chop and use for a soup later). Cut leaves into pieces, place in a bowl.
  2. Add a Tablespoon of olive oil and a ½ teaspoon sea salt and massage oil and salt into each leave (takes just a few moments), set aside.
  3. In a separate bowl, combine shredded carrot and beets.
  4. In a glass measuring cup, juice the orange and add juice of lemon to taste. Using a microplane grater, grate in ginger to taste. While whisking, add remaining 3 Tablespoons oil.
  5. Add salt and pepper, to taste.
  6. Pour dressing over the beets and carrots, stir to combine.
  7. Spoon the shredded beet-carrot mixture over a bed of kale.
Recipe by FamilyandForks at https://www.familyandforks.com/kale-carrot-and-beet-salad/