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.   

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 7 of 7
Mushroom Wellingtons

Mushroom Wellingtons

This delicious little number is basically a nut roast filling with a baked mushroom - all wrapped up in bought...See recipe »
Whole Wheat Pancakes

Whole Wheat Pancakes

Whole wheat pancakes - Now for your days off, here's a real treat, pancakes made with whole wheat flour. What...See recipe »
Hot Whole Wheat with Dates

Hot Whole Wheat with Dates

Bulgur with Dates (also known as Hot Whole Wheat with Dates) is a staple in our cooking classes. Participants can't...See recipe »
Almond & Pinenut Fritter with Braised Fennel, Roast Butternut Squash and White Beans

Almond & Pinenut Fritter with Braised Fennel, Roast Butternut Squash and White Beans

Chef Richard Buckley, owner of Acorn Vegetarian in Bath (one of the few veggie/vegan restaurants in the Michelin Guide) says:...See recipe »
Shredded Garlic Brussels Sprouts with Pine Nut Risotto

Shredded Garlic Brussels Sprouts with Pine Nut Risotto

Some times simple is best. It is all too easy to keep adding flavours and textures when the essence of...See recipe »
Fishless Fingers

Fishless Fingers

Amazing recipe! Give it a go, it's really not difficult. You'll find Essential Trading's green jackfruit in a health food...See recipe »
Jackurkey​ ​with​ ​Apple​ ​Sauce

Jackurkey​ ​with​ ​Apple​ ​Sauce

Enjoy for Christmas dinner, Boxing Day sandwiches, Sunday roast or just whenever you fancy! Jackfruit creates a fantastic texture and...See recipe »

Add new comment