A deliciously sweet salad filled with golden beets, raspberries, avocado, crunchy walnuts, and nutty hemp seeds. The dressing is a light and flavorful orange vinaigrette. I find Lacinato kale and golden beets at Whole Foods in the States.
Boil the beet in a saucepan covered with water for 1 hour to 1 hour and 20 minutes, until tender when pierced with a fork.
Once the beet has cooled, peel it (the skin will fall off easily once it's cooked), and cut into strips.
In a frying pan, add walnuts and sugar. Carmelize the walnuts over medium high heat, stirring frequently to prevent burning once the sugar begins to melt. Remove from heat, and spread the walnuts out across a plate to keep the nuts from cooling and sticking together.
Prepare the salad dressing. Add vinegar, orange juice and zest, honey, shallot, and sea salt to a blender. Blend well, then slowly drizzle the olive oil into the dressing while continuing to blend.
Remove the thick stems from the kale, and cut the leaves into long strips.
Pour the dressing over the kale, and massage it in well. The kale will absorb the dressing making it very flavorful and making the kale a bit less tough if it's dressed an hour or two before eaten. It will be great right away if you don't want to wait.
Add the beets, avocado, cucumber and raspberries to salad, and mix well.
Top the salad with caramelized walnuts and hemp seeds right before serving.
The salad will still be good on day 2 if there are leftovers!
This salad is meant for a crowd! Cut the recipe in half if not serving to a large group.