Beet and Kale Salad
INGREDIENTS
- 4 large beets
- ¼ cup toasted pumpkin seeds
- 1 bunch kale
- 1 onion
- 1 carrot
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- ¼ teaspoon freshly ground pepper
- 1 tablespoon chopped fresh basil
- 1 teaspoon finely diced garlic
- optional: fresh papaya, chopped
METHOD
Wash beets, carrots, and kale. Cut kale into slices and dice carrots, onions, and beets. Place kale in bowl and toss with oil and vinegar to coat. Massage lightly for a few seconds. Add onions, carrots, beets, and remaining ingredients. Toss gently. Enjoy!
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