Beet, Kale, Apple and Butternut Salad with Ginger

1 large beet, about baseball size

Chunk of butternut squash (I didn’t weigh it, about the same size as the beet)

2 tablespoons olive oil, divided

1 bunch kale, tough stems removed, chopped fine

3 inch knob of ginger root, peeled and grated (about 1/4 cup grated ginger)

Juice from 1/4 lemon

Salt/pepper

1. Spiralize the beet and butternut squash into thin noodles. Toss with one tablespoon of olive oil and bake at 400 for 15 minutes or until tender.  (these can also be eaten raw)

2. Spiralize the apple into thin noodles and place in a large mixing bowl. Add the chopped kale, the roasted beet and butternut, and the ginger. Drizzle with the remaining tablespoon of oil, add the lemon juice, and massage/toss to mix everything well. Season to taste with salt and pepper.    ( Brags or raw coconut Aminos soy free seasoning sauce is nice with this too.)
 let sit an marinate for a while the kale will become softer.....

adapted from http://askgeorgie.com