Raw Beet and Kale Salad

Serves 4

Your heart will skip a beat when you take your first forkful of this beautiful-to-look-at and equally delicious-to-eat  beet salad.

1 cup shredded kale, well rinsed and dried very well with paper towels
2 medium red beets, peeled and thinly shredded on a box grater or in a food processor
1 medium carrot, peeled and thinly shredded
1 avocado, cubed
¼ cup chopped walnuts
2 tablespoons dried currants
3 tablespoons extra-virgin olive oil
1 tablespoon honey mustard
Juice and zest of 1 orange
¼ cup white balsamic vinegar or rice wine vinegar
2 tablespoons minced shallots or onion
½ teaspoon salt

1. Combine vegetables, avocado, walnuts and currants in a salad bowl and set aside.

2. In a separate bowl, whisk the remaining ingredients until a smooth emulsion is obtained. Correct for seasoning.

3. Pour dressing over beet salad and toss well.