Harvest Kale Salad

Harvest Kale Salad

Ingredients: 

• 1 each yellow beet (roasted)
• 1 each red beet (roasted)
• 1 each Avocado (quartered and diced)
• 3 each baby carrot ( shaved on mandolin)
• 3 bunch lacinato kale (also known as Dino Kale or Black Kale) cleaned and finely julienned
• 1 cup hemp seed dressing
• salt and pepper to taste
• toasted hemp seed to garnish

To Roast Beets: 

1. Pre heat oven to 350 degrees.
2. Coat both beets with olive oil and season with salt and pepper. 
3. Place in a shallow pie tin and roast for approximately 20-25 min until done.
   • Insert paring knife in both beets to insure the centers are not raw before removing from the oven. 
4. Peel when cooled and cut each beet into quarters and slice ½ inch thick 

For Kale Base

1. Wash thoroughly and Peel the kale leaves off their ribs and soak in ice water to plump and crisp up.
2. Drain after 5 min and spin dry
3. Finely julienne kale

For Baby Carrots

1. Peel baby carrots
2. Carefully shave them on a Japanese mandolin or cut thinly with a knife

Hemp Seed Dressing

•  2 tsp minced garlic
• ½ cup seasoned rice vinegar
• ¼ cup red wine vinegar
• 3 tbs toasted hemp seeds
• salt and pepper to taste
• 2 cups olive oil

1. Mix garlic, rice vinegar, red wine vinegar, toasted hemp seeds, salt and pepper in a bowl
2. Whisk thoroughly adding olive oil in a slow steady stream until incorporated.
3. Check seasoning and adjust if needed.

Putting it all Together 

1. Mix the kale with hemp seed dressing, season with Salt and pepper and divide the kale  on to 4 bowls
2. Toss the beets, shaved carrots and avocado in the hemp seed dressing and arrange on the kale. 
3. Sprinkle toasted hemp seed on top for garnish.

Serves 4