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ROASTED GOLDEN BEET AND KALE SALAD

Hi there pals!


We are talking kale today so if you're not a fan, I'll catch ya in the next one.

Or you can stick around and see how delicious this roundup is.


I mean, the salad dressing alone is something to stick around for (it's of course a "by the feel" recipe for me so I'll do my best to write it out with measurements.

& then top it off with some sweet candy like beets.

I think it's a divine combo.


I like to think this kale recipe may just make you take a new stance on the worlds most polarizing green.

+ I have some tips for making kale more palatable and easier to digest.


Let's start there!

Here are my three tips.

  1. Chop your kale super fine. & I mean fine! This really helps cut down digestion time for you

  2. If you don't want to consume just kale as the source of your leafy green, feel free to mix it with something else. Some of my favorites are spring mix, spinach and butter lettuce. I recommend a ratio of one stalk of kale per person when mixing in with other salad greens.

  3. Before assembling your salad, gather your kale in a bowl and add a teaspoon of salad dressing (vinegar based one is best) + a sprinkle of salt and massage the shit out of it. Really get in there with your hands and work it over. This helps break down those cell walls, reduces the volume and softens it.

I mean, if this picture doesn't make you want to give it a try...


PRINTABLE PDF RECIPE FILE

GOLDEN BEET AND KALE SALAD
.pdf
Download PDF • 1.41MB




VIDEO


INGREDIENTS

for the dressing

  • 1/2 cup olive oil

  • 1-2 T lemon juice (depends on your tart preference - I like two)

  • Zest from one lemon

  • 1/2 tablespoon dijon mustard

  • 1 teaspoon maple syrup (adjust for your sweetness preference)

  • 1 large garlic clove, minced

  • big pinch of salt

  • sprinkle of pepper

  • 1 teaspoon oregano

for the salad - one person

  • boiled golden beets (I peel, slice and boil for 10 minutes on medium heat with a steamer tray)

  • 4-5 stalks of kale

  • 1/2 cucumber, diced,

  • 1/4 yellow pepper, diced

  • 1/4 cup chickpeas

  • Feta crumbles


DIRECTIONS

  1. Make the salad dressing at least an hour in advance so the flavors can combine. Add all ingredients to a ball jar, twist on the lid and shake. Place in fridge.

  2. Peel, slice and boil the beets. Use a steamer tray with 1 inch of water and boil for about 10 minutes on medium heat.

  3. Wash, dry and chop the kale. Add to a large mixing bowl with 1 teaspoon of salad dressing and a pinch of sea salt. Massage the kale until dark green and reduced in size.

  4. Drain and rinse the chickpeas. Dice the cucumber and pepper. Add to the bowl with the kale.

  5. Top with feta, dressing and boiled beets. Enjoy!


NOTES

  • You will get about three servings out of the dressing.

  • The dressing will last for 7 days in your fridge.

  • The beets are equally as good when they are cold. Great for meal prep and on the go lunches when you don't have space to heat anything up.


Hope you all are having a happy day!


As always, feel free to reach out whenever.

Like, comment and share this post.

It really helps me out more than you know.


Thanks for being here.


xoxo

Kirsten ☀️.


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