Beetroot Carpaccio and Massaged Kale Salad
Ingredients
- organic beetroot
- kale
- lime juice
- Himalayan salt
- fresh parsley
- fennel
- buckwheat sprouts
- purple spring onions
- cherries
- olive oil
- lime
- salt
- pepper
Preparation
Slice the beetroot thinly or use a spiraliser to create spirals.
Massage the kale with lime juice and Himalayan salt for a couple of minutes to improve digestibility.
Mix the massaged kale with fresh parsley, sliced fennel, buckwheat sprouts, purple spring onions, and cherries.
Drizzle the beetroot with olive oil, lime juice, and season with salt and pepper.
