GFCF/SCD/GAPS/Paleo/FG
1 bunch of kale
3 medium beets
Seeds from one pomegranate
1/2 cup fresh cilantro leaves
Juice from one lemon juice
1/4 cup olive oil
½ teaspoon sea salt
Scrub and cut beets in half or quarters. Boil beets for 40 minutes. Place in a medium bowl and cool down beets, then peel skin off (you can also pre-peel but it’s messier that way).
Wash kale, and rip stems from leaves, discarding stems. Cut or tear up kale leaves into salad-size pieces.
Dressing: Pour the lemon juice into a bowl, whisk in the olive oil. Add the salt and mix. Let is for 5 minutes.
Combine the kale, beets, pomegranate seeds, cilantro, and toss with dressing.
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