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.

WINTER KALE SALAD

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.