ASIAN KALE SALAD

Ingredients

• 2 unpeeled large beets, trimmed
• 3 tbsp pure white vinegar
• 2 tbsp canola oil
• 2 tbsp liquid honey
• 2 tbsp soy sauce
• 1 tbsp grated fresh ginger
• 1 tbsp smooth peanut butter
• 1 tbsp granulated sugar
• 1 tsp sambal oelek (chili paste)
• 1/2 tsp sesame oil
• 2 cloves garlic, finely chopped
• 2 tbsp sesame seeds
• 1 tbsp fresh lime juice
• 8 cups torn kale
• 2 cups julienned carrots

Directions

1. Preheat oven to 400°F.
2. Wrap beets tightly in foil and place in a baking dish.
3. Bake until almost tender when pierced with a fork, about 45 minutes.
4. Meanwhile, to prepare dressing, combine vinegar, canola oil, honey, soy sauce, ginger, peanut butter, sugar, sambal oelek, sesame oil and garlic in a small non-reactive saucepan. Bring to boil over medium heat. Remove from heat. Stir in sesame seeds and lime juice; cool.
5. Unwrap beets. When cool enough to handle, peel beets and julienne. There should be about 2 cups.
6. Combine beets, kale and carrots in a bowl. Add dressing and toss to coat. Serve immediately.