Name: Golden Beet & Green Bean Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Gluten-Free
Ingredients: 8 cups shredded kale; 2 cups golden beets, diced; 2 cups green beans; 4 radishes, sliced; 1/2 cup sunflower seeds; 1/2 cup dried cherries; Himalayan sea salt, to taste; Black pepper, to taste; 3 TBSP lemon juice, more to taste; 1 TBSP white wine vinegar; 3 TBSP tahini; 3 – 4 TBSP filtered water

Description

Golden Beet & Green Bean Salad with radishes, sunflower seeds, and dried cherries! Perfect for a light lunch, dinner, or picnic!

Ingredients

Golden Beet & Green Bean Salad

8 cups shredded kale
2 cups golden beets, diced
2 cups green beans
4 radishes, sliced
1/2 cup sunflower seeds
1/2 cup dried cherries
Himalayan sea salt, to taste
Black pepper, to taste

Champagne Tahini

3 TBSP lemon juice, more to taste
1 TBSP white wine vinegar
3 TBSP tahini
3 – 4 TBSP filtered water

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Instructions

Make the champagne tahini in advance by mixing all ingredients in a bowl with a fork until it’s smooth. Refrigerate the dressing until ready for use.
Wash, clean, and chop the golden beats, green beans, kale, and radishes.
Steam the green beans and beets by adding to a steamer on the stovetop for 3-5 minutes, or until they’re vibrant and tender crisp.
Add the kale to a large mixing bowl and pour a few tablespoons of champagne tahini over it. Massage with your hands, season with Himalayan sea salt and black pepper, then allow to sit at room temp for a few minutes to soften.
To assemble the salads, divide the shredded kale between plates and top it with the golden beets, radishes, steamed green beans, sunflower seeds, and dried cherries. Drizzle more champagne tahini on top and serve it immediately.
Store leftovers separately in the refrigerator for 3-5 days.

Notes

Recipe adapted from Tone It Up

Prep Time: 10 mins
Cook Time: 5 mins
Category: Salad, Entree
Method: Stovetop
Cuisine: Gluten-Free, Oil-Free, Vegan