1 clove garlic – pressed
2 tsp raspberry jam
1 1/2 tsp grainy mustard
1 1/2 tsp apple cider vinegar
3 Tbsp Olive oil
5 cups packed torn kale leaves (lacinato or Red Russian are best)
2 cups shredded beets
2 Tbsp salted, roasted pumpkin seeds
salt & pepper to taste
1. Combine dressing ingredients in a jar and shake to mix.
2. Toss kale and beets together. Sprinkle with salt and pepper and toss again.
3. Add dressing and toss yet again. Scatter pumpkin seeds on top and serve.