6 beets, medium sized
3 parsnips, large, chopped
3 carrots, large, chopped
1 bunch of kale, finely sliced
½ cup fresh parsley, rough chopped
1 garlic clove
3 tbsp white wine vinegar
2 tbsp + 1 tbsp extra virgin olive oil
Juice of ½ lemon
2 tbsp apple juice
1 tsp Dijon mustard
Sea salt and fresh cracked pepper

Rinse beets and boil in a pot for approximately 30 minutes or until tender. Once tender, remove from pot, and cube the beets (peel first if desired). Set aside. In a separate pot, cook the carrots and parsnips until tender, approximately 5 minutes. While cooking place finely sliced kale into a bowl. Add 1 tbsp of olive oil, a couple of twists of sea salt and juice of ½ a lemon. Use your hands to massage kale until it becomes soft and wilted. When carrots and parsnip are done, drain and set aside. Combine the remaining 2 tbsp of olive oil, garlic, parsley, vinegar, apple juice, mustard and sea salt and pepper to taste in a blender and process into a dressing. Combine kale with the carrots and parsnip and drizzle with dressing. In their separate bowl, add dressing to beets as well. Toss ingredients in bowls to evenly coat vegetables and combine the beets with the other ingredients just prior to serving.