Beet and Kale Salad to support the liver

Although I still haven't managed to give up gluten, I'm nevertheless eating a lot of the high-antioxidant dishes my naturopath has recommended, including the above Beet and Kale Salad.

All of the main ingredients in the dish are believed to be great sources of liver support, including kale, beets, carrots, onions and garlic.

Instead of going on a fast to cleanse the liver, many naturopaths believe you can just as easily and much more safely cleanse the liver by eating such foods. It sure tastes better than drinking water spiked with lemon juice, maple syrup and cayenne!

Beet and Kale Salad

Salad:
4 large beets
1/4 cup toasted pumpkin seeds
1 bunch kale
3 scallions
1 medium carrot

Dressing:
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
3/4 teaspoon Dijon mustard
1/4 teaspoon freshly ground pepper
1 tablespoon chopped fresh basil
1 teaspoon finely diced garlic

Wash beets and bring to a boil in a large pot. After boiling bring to a simmer, continue to simmer for one hour, until tender. Let cool, then peel beets and cut into 3/4-inch pieces.

In the meantime, lightly toast the pumpkin seeds by placing them in a dry skillet and cooking over medium heat. Constantly stir the seeds to ensure even cooking. When they begin to pop and give off a nutty aroma, they are ready. Set aside to cool.

Wash kale and place in a large pot of boiling water for 30 seconds. Place in strainer and cool with cold water, cut into bite size pieces. Finely dice the green onions and peel the carrot. Slice into 1/8-inch rounds.

Place all dressing ingredients in a bowl and mix well with a wire whisk. In a separate bowl place chopped beets, chopped kale, diced green onions, sliced carrots and pumpkin seeds. Add dressing and toss gently. Serve chilled.

Serves: 6

Courtesy Bastyr University