BEET CITRUS SALAD ON A BED OF KALE
This is another fan favorite from the @121tribe reset.
The beets are great to make ahead/makes this a lot easier to throw together when you have the beets already cooked. If not, you can slice the raw beet, rub it with olive oil and roast it for 30 mins at 350.
Start the rest of the process by soaking 2 tbsp of cashews in hot water.
Massage about a cup of kale for your salad base with olive oil, some sea salt and some lemon juice until soft. I do this at the base of my salad dish because: easy.
Then I slice about 1/2 a grapefruit and 1/2 an orange and start arranging them as prettily as possible on top of the kale – add beet slices when they’re ready as well.
For the dressing, blend the rinsed cashews, 1/3 cup of water, 2 tbsp nutritional yeast, 1 clove of garlic, 1 tbsp lemon juice and a pinch of salt and black pepper until smooth.
Top it off with some pecans and additional nutritional yeast. Enjoy!
This salad has excellent vitamin C from the kale and citrus fruit, B12 from the nutritional yeast and powerful detox properties from the beets, citrus and greens!
