Kale and Beetroot Salad with Toasted Almonds

Ingredients

• A bunch of fresh green kale leaves
• 1 white onion
• 1 beetroot
• 2 tablespoons peeled (blanched) almonds
• 1 garlic clove
• Juice of 1 lemon
• 1 tablespoon olive oil
• Salt, to taste

Method

1. Rinse the kale leaves thoroughly and place them in a bowl of hot water for 3 minutes, then lift them out and leave them in a colander until cool.
   Timers: 3 min
2. Boil the beetroots until they are cooked through and tender.
3. Slice the white onion into very thin rings.
4. Place the peeled almonds in a dry skillet over the heat without adding any fat; let them brown slightly, then remove from the heat.
5. Crush the garlic and mix it with the lemon juice, salt, and olive oil.
6. In a large salad bowl, add the kale leaves and top them with thin slices or rings of white onion.
7. Peel the beetroots and cut them, as desired, into cubes or rounds, then add them on top of the kale and onion.
8. Add the garlic‑lemon‑oil dressing, then toss the salad so the kale can absorb the dressing’s flavors.
9. Kale and Beetroot Salad with Toasted Almonds — Garnish the salad with blanched, toasted almonds.