I'm not sure I even need to mention the good-for-you kale, cabbage, and beets because the Tahini-Tarragon dressing is something you'll want to dunk these healthy vegetables into let alone have it by itself. This salad combines two of the great cruciferous detoxifiers and combines them with a dressing that is herbaceous and delicious.
If you are having trouble digesting your extra dose of vegetables, try roasting the red cabbage in the oven for 10-15 minutes at 375 degrees or until crisp and then add it to the kale.
Time: 1 hour and 15 minutes Servings: Four Level: Easy
Wrap beets in aluminum foil or parchment paper and bake for about 45 minutes to 1 hour depending on size. A paring knife should cut through beets easily. Let cool when done. Peel and dice the beets.
While the beets are roasting, make the dressing, by placing garlic and lemon in a bowl. Let the mixture sit for 2 minutes to take the raw bite off the garlic.
To the bowl add tahini and olive oil and mix well. Slowly add 1-2 tablespoons of waterto get a nice consistency.
Add tarragon, parsley, salt,and pepper to the bowl. Adjust seasoning according to taste.
After washing the kale, squeeze a quarter of a lemonon to the leaves and then with your hands massage the kalefor 2-3 minutes or until the leaves turn darker. (Depending on how much water is released from the kale, you might want to drain or spin the leaves.)
Place the kale and cabbage in a large bowl and toss with the dressing.