INGREDIENTS
6 leaves
lacinto kale
1 small
beet
1 small
beet
1
carrot
1/4 small
cabbage
15 oz
garbanzo beans
3/4 cup
greek yogurt
2 tbsp
lemon juice
1 clove
garlic
1/4 cup
parmesan cheese
1 tsp
dijon mustard
3
anchovies
1 tbsp
olive oil
1 serving
kosher salt and pepper