Stem and wash one bunch of tender crisp kale. (Soaking the kale in cold water can restore crispiness.) Tear into bite sized pieces.
Grate one small beet.
Toast 2 tbs. sesame seeds.
Mix the juice from three lemons, 2 tbs soy sauce, and 1/4 cup nutritional yeast. (This is not a low sodium dish.)
Pour the sauce over the beets. Add the kale and sesame seeds and stir. Eat.