RAW Collard Wrap w/ Fresh Beet Salad in a Peach-Poppyseed Dressing

A friend of mine had picked collards and beets today and gave me some of each. It is so nice to be able to eat something that has been picked only a few hours ago, so i knew i had to make something with these two things.  The first dish that came to my mind was to make a salad with the beets, but after tasting the salad i thought...i bet this would go great in the collard as a wrap. Let me tell you, it was Awesome together. The only thing i wish i had made more of was the peach-poppyseed dressing (i have a video for that too under salad dressings) so we could of dipped our wraps in more of the sauce.  So make extra dressing:) I used a mandoline to slice my beets to get them very thin, but you could use a vegetable peeler or grate them in the food processor. Make sure to cut out the stem from the collard greens, they can be a little tough. Enjoy!!!

Fresh Beet Salad
3 each Beets, i used red, yellow and candy striped, thinnly sliced
2 each Carrots, sliced thin
2 stalks Celery, sliced thin

6 each Collard leaves

Peach-Poppyseed Dressing y= about 1/2 c (multiple by 2 if you want some to dip in)
1 each Peach, fresh or 1/2c thawed frozen, rough chopped
Juice of 1 lemon
2T Honey or other sweetner
1/2T Poppy-seeds

step 1- put peaches, lemon juice and honey in blender
step 2- puree until smooth
step 3- add poppyseeds and pulse just to mix in
step 4- put all the ingredients in beet salad in a bowl and toss with dressing
step 5- Lay you collard green down on a cuttiing board and fill with salad in the center only
step 6- Roll wrap like you would a burritto and cut in half on an angle
step 7- eat up with some dipping sauce on the side:)