Kale and Farro Salad w/ Beets and Vegan Parmesan
Ingredients
Quick Pickled Beets
Vegan Parmesan
Salad
Instructions
Quick Pickled Beets
  1. Clean and peel your beet, spiralize it, and place it in a mason jar.
  2. Put vinegar, water, salt and maple syrup in a small sauce pan and simmer until salt and maple syrup are dissolved, it won’t take long.
  3. Pour mixture over the beets in mason jar. Top with mustard seeds and pink peppercorns.
  4. Let cool to room temperature for about 30 minutes, and then they are ready to serve. Cover and refrigerate any left over. They will last in the fridge for about 3 weeks.
Vegan Parmesan
  1. Place pecans in a food processor and blend until you get a course flourlike consistency.
  2. Add the nutritional yeast and seasoned salt and blend one more time. Store in a sealed glass container in the fridge for about 3 weeks.
Salad
  1. Rinse farro. In a small sauce pan, bring farro, apple juice, water and salt to a boil. Simmer until farro is tender and liquid has evaporated, about 30 minutes. Set aside and let farro cool.
  2. Rinse and dry kale, then finely chop
  3. Mix olive oil and lemon juice and a dash of salt in a jar and shake well.
  4. Massage half the olive oil and lemon dressing into the kale with your fingers well. You want it to slightly soften
  5. Toss kale with cooled farro and top with pickled beets, pistachios and vegan parmesan. Pour on remaining dressing, to your taste.

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