Kale is hardy enough to stand up to a powerful dressing. Sambal oelek (an Indonesian chile sauce), fresh ginger and peanut butter dress up kale, carrots and beets in a rich and flavourful salad.

Yield: Serves 10



  • 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


  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.
Nutritional analysis per serving:

112 calories, 5.2 g fat, 3.2 g protein, 15.4 g carbohydrate, 2.6 g fibre, 253 mg sodium