2½ cups cooked wheat berries1 bunch kale, roughly chopped 4 small to medium red beets, thoroughly cleaned For the dressing: 3 tbsp tahini 2tbsp water (or more) 2 tbsp shoyu 1tbsp ponzu sauce 3 tbsp rice bran molasses Juice of 1 large lemon 1 tbsp toasted sesame oil 1 garlic clove crushed ½ tsp vinegar

Preheat oven to 275F.  Wrap beets individually in tin foil. Place them on baking tray and roast for 90 minutes or so. Beets are ready when poked with a fork it offers no resistance. Let cool, peel and cut into small chunks.  Cook wheat berries as above. Once they’ve cooked, just drain, rinse and let cool to room temperature.  Steam kale until soft (steaming will preserve its flavor and natural ingredients), let it cool to room temp.  Add dressing ingredients to a bowl and whisk until incorporated. If too thick add a bit more of water. It should be somewhere between thick and runny. Adjust flavors. You are looking for that sweet, sour, smoky, nutty taste imparted by the combination of each of the individual ingredients.  Toss salad ingredients together and then the dressing. Let it sit for 15 to 20 minutes before serving.  I had leftovers for lunch a couple of days later and it was still perfect: creamy and much pinker than that first day. Delicious!

recipe from http://weirdcombinations.com/