My favorite cold-weather salad! We made it in my cooking classes last winter and it was such a hit. The dark green kale with bright purple beet is beautiful, a feast for the eyes as well as the stomach. I love it with Creamy Sweet Potato Risotto, or My Favorite Sweet Potato Cakes.
Serves 4
9 ounces kale
juice of 2 limes
1/4 cup tahini
3 tablespoons tamari
2 tablespoons olive oil
2 beets
2 apples
3/4 cup pine nuts
salt and pepper
Tear the kale leaves from their stems and put into a salad bowl. Add the lime juice, tahini, tamari and olive oil.
Use your hands to firmly massage the kale with the dressing, really working it into each leaf. After a couple of minutes you should feel the kale start to wilt and soften.
Peel the beets and apples, then grate them using the coarse side of a box grater.
Place the pine nuts in a small frying pan and dry-fry for a couple of minutes until lightly toasted.
Add the pine nuts, grated apple and beet to the kale and mix everything together, seasoning well with salt and pepper.
Kitchen Know-How
If you’re leaving this in the fridge for awhile, add a little extra lime or lemon juice to stop the apple from turning brown.