Raw Kale & Spiralised Beetroot Salad with Tahini & Tamari Marinade

gluten free
wheat free
quick meals, fast feeds
cheap as chickpeas
low fat low sugar, diabetic friendly
1 spoon difficulty rating

15 minutes

Serves: 3-5

4.75
Average: 4.8 (4 votes)
 Raw Kale & Spiralised Beetroot Salad with Tahini & Tamari Marinade

This is a delicious way to eat kale and the entire salad will have you feeling brand new - it's so healthy, you can practically feel the nutrients zinging through your body! This works well with British kale - a bushy, tree-like plant - or the darker Cavalo Nero with longer, thinner leaves. Cavalo Nero is Italian for black kale, so named for its very dark purple-green leaves. Massaging the kale makes it a bit softer to eat - the dressing helps with this process. 

Top tip: beetroot stains the skin, so wear disposable gloves or wash your hands immediately after prepping! 

     

You can also make this without a salad - just grate the beetroot or use a veg peeler to create long strips.

Diabetes tip: omit the oil and replace with water. The tahini contains oil anyway so no need to double up. 

 

 

 

Ingredients: 

Salad

  • 1 big bunch of regular British kale or cavalo nero (black kale)
  • 1 beetroot
  • 1 lemon

Dressing

  • 3 tbsp olive oil
  • 3 tbsp tahini
  • 3 tbsp cider vinegar
  • 2 tbsp tamari

 

OPTIONAL EXTRAS - one or more of these work well

  • Avocado, chopped into chunks or wedges
  • Smoked tofu eg Taifun brand - chopped into squares or slices
  • 1 tbsp dry toasted sesame seeds OR toasted mixed seeds
  • ½ tin pulses, drained and rinsed, eg chickpeas, haricot, flageolet, aduki beans or puy lentils 
  • 1 tbsp nutritional yeast flakes 

ALL KITTED OUT
Chopping board and knife, well-scrubbed hands or disposable gloves; colander; veg peeler; scissors, large bowl, lemon squeezer, spiralizer, grater or vegetable peeler, measuring spoons, small jar with lid for dressing;

 

Method: 

 
  1. Combine all dressing ingredients in a large bowl.
  2. Clean kale in water or use a salad spinner.
  3. Tear into medium sized pieces, removing any large or medium large stalks.
  4. Put the torn kale in the bowl with dressing and massage it all together with very clean hands (or wearing disposable gloves) for at least five minutes. 
  5. Peel and spiralise beetroot. If you don't have a spiraliser, just peel it into strips with a veg peeler or grate it. 
  6. Put kale mixture in serving dish, sprinkle toasted sesame seeds on top last. Add any extras now if using.   

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