4 large beets
1 bunch kale
1. small bunch of chives or green onions
3 tbsp extra-virgin olive oil
2 tbsp balsamic vinegar
3⁄4 tsp Dijon mustard
1⁄4 tsp freshly ground pepper
1 tbsp chopped fresh basil
1 tsp finely diced garlic
Wash beets well, place in a large pot and cover with water (about 3 inches above the beets) and bring to a boil. After the water begins to boil lower heat to a simmer, continue to simmer for one hour, until beets are tender. Let the beets cool, once cooled peel them and cut into 3/4-inch pieces.
Wash kale and place in a large pot of boiling water for 30 seconds. Place in strainer and cool with cold water, cut into bite-size pieces. Dice the green onions/ chives and slice the radishes.
Mix together the olive oil, balsamic vinegar and Dijon mustard using a whisk. Once combined add the ground pepper, basil and garlic and mix together.
In a separate bowl place chopped beets, chopped kale, diced green onions and sliced radishes. Add dressing and toss gently. Serve chilled topped with a sprinkling of sunflower seeds.