INGREDIENTS:
SALAD:
2 large red and/or golden beets, peeled
2 cups loosely packed finely chopped kale
2 tbsp shelled unsalted whole pistachios
2 tbsp soft goat cheese, crumbled
1 tsp unsalted sunflower seeds
AVOCADO DRESSING:
2 cloves garlic
1 large avocado, peeled, pitted and chopped
Juice of 1 lime
1 1/2 tbsp extra-virgin olive oil
1 1/2 tbsp apple cider vinegar
1 tbsp chopped fresh basil leaves, plus additional for garnish
2 tsp raw honey
Pinch each sea salt and ground black pepper
PREPARATION:
Slice ends off beets. Working one at a time, secure beets in a spiral slicer and turn the crank to create noodles.
In a large bowl, combine beet noodles, kale, pistachios, cheese and seeds.
To a mini food processor or blender, add all dressing ingredients plus 4 tbsp water; process until smooth. Add more water, 1 tbsp at a time, and process until dressing reaches desired consistency.
Pour dressing over kale and beet mixture; toss to combine. Let sit for 5 minutes to allow dressing flavors to permeate the ingredients; toss again before serving. Garnish with additional basil (if using).
