Combine all ingredients in a small bowl.

Add more water if necessary to create a pourable dressing.

The pictured salad is massaged kale, quick-pickled onion and cucumber.

Gather a few leaves of kale, roll together as best you can, and finely chop. Repeat until all kale has been shredded.

Place in a large bowl and sprinkle with the sea salt.

Now use your hands and massage the kale for about a minute, until slightly wilted and delicate.

Cut the onion in half from tip to root. Remove the papery skin.

Finely slice both onions halves and place in a small bowl. Cover with the apple cider vinegar (use more if necessary).

Gently massage (oh, yes, again) the onions in the vinegar.

Allow to sit for at least five minutes.

Squeeze excess liquid from the onions before plating.

As another option, place the sliced fresh onions in a small glass jar, cover with apple cider vinegar and place the beet root in as well.

Cover and allow to sit in the fridge for up to two months; your quick pickled onions will become pink, and you can continue to top off the vinegar as needed and add fresh onion slices as you see fit.