Beetroot Salad with Persimmon, Kale and Goat Cheese

1 Wash and dry kale leaves with a kitchen towel. Remove the ribs with kitchen scissors as shown here. Roughly chop kale and transfer to a bowl. Sprinkle with 1-2 pinches of salt. Knead kale for a minute until it's soft and dark.

2 Prepare the dressing: Combine tkemali with olive oil. Add some salt and pepper.

3 Arrange kale on two plates. Slice persimmon and beetroot and distribute them evenly on plates, stacking one after another. 

4 Using a spoon, arrange goat cheese on top. Add walnuts. Pour the dressing over the salad. Sprinkle with pomegranate seeds.

5 Enjoy!