This salad is supper easy to make if you have a food processor. I keep a bag of the shredded kale in the fridge and mix it with the beets and dressing when I am ready.
Makes about 6 servings Prep time: 15-20 minutes
4 large leaves of green kale
1 medium sized beet Dressing
1 medium lime – juiced
1 tablespoon white balsamic vinegar
2-3 tablespoons extra virgin olive oil
1 tablespoon fresh cilantro chopped
1/8 teaspoon cumin
1/4 teaspoon succant salt and pepper to taste
Wash the greens and pat them dry. Cut off the stems. Roll each leaf into a tube and shred it in a food processor, using the slicing blade. Put the shredded kale in a large bowl. Switch to the shredding blade on the food processor. Scrub the beets really well and shred them in the food processor, skins and all. Scrap the beet shreds into the bowl with the kale. For the dressing- put the lime juice, vinegar, extra virgin olive oil, cilantro, cumin, salt and pepper in a small bowl and whisk together. Taste dressing and adjust spices and sweetness to your preference. Pour the dressing over the kale and beet mixture. Mix together. It is best to make this salad a little bit ahead so the flavors can marry together and the acidity of the dressing softens the kale a little.
An original recipe by Elise Campbell