Raw Beetroot Salad with Kale Apple and Dill
Beets and kale are available for most of the year, making this a great winter salad. The hearty vegetables don't go soggy in the fridge, so this salad can be made to last a few days.
Servings: 4
Calories: 350kcal
Ingredients
- 1 large apple
- 1 large beet
- 1 small bunch kale
- 3 cups baby spinach or any other greens
- 1/4 cup dill fresh
- 1 cup walnuts halves
For the dressing
- 2 tbsp olive oil extra virgin
- 2 tbsp apple cider vinegar unpasteurized
- 1 tsp seeded mustard
- 2 tbsp honey raw
- 1/4 tsp sea salt
- 1/8 tsp black pepper ground
Instructions
- If using toasted walnuts: Preheat the oven to 350 degrees Fahrenheit. Roughly chop the walnuts before placing on a baking tray. Bake them in the oven for about 8 to 10 minutes or until nice and toasted, giving the tray a quick shake midway. Remove and set aside to let cool.
- While the walnuts are toasting, prepare the vegetables. Wash and de-stem the kale. Roughly chop into bite-sized pieces and add it to a large salad bowl along with the washed baby spinach and chopped dill.
- Next, prepare the beet. Option to peel it first, or skip this step and simply grate the entire washed beet (skin and all!). Add this to the bowl of kale and spinach.
- Wash the apple, and core it before thinly slicing it. Add the sliced apple to the rest of the salad ingredients.
- To prepare the dressing place all of the ingredients in a glass jar. Close the lid tightly and give it a good shake. Season to taste. Alternatively, you can blend all ingredients in a small blender, adding in the olive oil last to gently mix.
- To serve the salad, top with the walnuts and drizzle with the dressing. If not serving immediately it is fine to dress the salad beforehand to let the kale soak up the flavour of the dressing, but be sure to only add the apple and walnuts prior to serving.