On a wet chopping board, peel and thinly slice the beetroot. If you wet your hands as well this will help reduce beetroot stain.
Remove leaves from kale stems and chop up finely.
Coarsely chop up the parsley, mint and basil.
Peel and segment the oranges.
Roughly chop your tamari almonds.
Toss all of the ingredients into a bowl and mix thoroughly.
Whisk all dressing ingredients until combined.
Pour over the dressing and give it one last toss.
Serve on its own or as a side dish.