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Beet greens and kale seeded Caesar salad
This is a more adult version of a Caesar salad.
YIELDS
2
TO
4
Ingredients
Beets
- 3 beets, peeled, roasted and cut into wedges
- 1 tablespoon olive oil
Salad
- 1 bunch kale, leafy greens only, finely chopped
- 1 bunch of beet greens, washed well and leaves finely chopped
- 2 to 4 tablespoons nutritional yeast or grated parmesan cheese
- 2 tablespoons raw sesame seeds or hemp seeds, for garnish
Dressing
- 2 cloves garlic, smashed and chopped
- 1/4 cup nutritional yeast or grated parmesan cheese
- 1/4 cup lemon juice
- 1/4 cup water
- 1/4 cup olive oil
- 2 to 4 anchovies
- Salt and black pepper, to taste
Directions
Beets
- Place washed, trimmed, unpeeled beets in a double-layer foil package with one tablespoon of olive oil drizzled over top. Seal the package and roast at 425°F (220°C) for 45 minutes to an hour, until fork tender. TIP: For more flavour, add a few garlic cloves, and sprigs of fresh rosemary or thyme to the package.
- When the beets are cool their peels will slip off easily.
Salad
- Wrap washed leaves in a clean tea towel and gently shake off excess water. Place in a large salad bowl. The drier the leaves the better the dressing will coat the greens. Place greens in the salad bowl.
Dressing
- In a blender or small food processor, combine all ingredients for the dressing, except salt and pepper, and blend until you have a thick and creamy dressing. Taste and season with salt and pepper.
- Pour half the dressing over the greens and massage with your hands until the greens are coated and slightly limp. Taste and add more dressing if needed.
Serve
- Serve with roasted beet wedges (if desired), seeds and a sprinkle more of nutritional yeast or Parmesan cheese. Enjoy!
