Take the kale leaves off the stem, chop, squeeze and place in a bowl.
Add the Apple Cider Vinegar and squeeze into kale with your hands.
Mix in the beetroot. Top with micro-greens and serve.
- 4 med kale leaves
- 2 tablespoons Apple Cider Vinegar
- 1 med beetroot, grated
- handful of micro-greens
Micro-greens contain a higher concentration of nutrients compared to their mature counterpart.