GFCF/SCD/GAPS/Paleo/FG 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.
Kale, Beet and Pomegranate Salad
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