Kale Beet Lentil Salad

Kale Beet Lentil Salad

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Salad Ingredients

Massaged Kale

Pickled Beets

Red Onion thinly sliced 

Black Lentils

Dressing Ingredients

3 Tbsp of Dijon Mustard 

3 Tbsp of Red Wine Vinegar 

2 Tbsp of Avocado Oil

2 tsps of fresh chopped Dill

1 tsp of dried Tarragon 

2 tsp of @beefreehonee  or date syrup

Salt & Pepper to taste

Salad Directions

1. Wash and Chop Kale

2. Massage Kale by rubbing and squeezing it

3. Add cooked Black Lentils
(Cook 1 cup lentils to 2 cups water)
Add water as needed
Salt after they are done

4. Add thinly sliced Red Onion

5. Add Pickled Beets

6. Add Dressing

Dressing Directions

1. Mix all ingredients well before whisking in oil

Pickled Beet Directions

1. Peel and cut Beets into quarters. Boil for about 25 minutes until tender

2. Allow Beets to cool and cut into cubes 

3. Add chopped Dill, Salt & Pepper to taste 

4. Add 3-4 Tb of @bragglivefoodproducts Apple Cider Vinegar and 1 tsp of @beefreehonee 

5. Mix well and refrigerate overnight