Blissful Beet and Kale Salad

Drive through shopping around the bay style!

How much do I love beets?! They rival spinach in my life for the position of vegetable that just makes me happy to think about and look at. Not only are these brightly coloured vegetables known for their antioxidant, anti-inflammatory and detoxifying properties, their natural sweetness make them a Fall must-have for soups, juices and salads.

I spent a few August weeks this Summer living in a camper trailer “around the bay” and found myself stopping at roadside veggie stands at every opportunity for bags of beets (and turnip greens but that will have to be another post). For the most part I would simply bake these in the oven and eat as they were, in their naturally perfect sweetness. It was fast food heaven for veggie nerds. Now that I am home with a lot more counter and oven space I have been playing with beet salads and this kale and apple combination has become my new favourite.

If you juice, I also recommend that you try a beet/apple/carrot combination in your juicer. I am excited just writing this line. You will be addicted! It’s unBEETable! But back to the Blissful Beet and Kale Salad!

 

Blissful Beet and Kale Salad ready to serve!

 

Blissful Beet Salad Ingredients

  • 8-10 beets
  • 2 apples
  • 2 large leaves of kale
  • 1/2 cup Balsamic Vinegar
  • 1/2 cup olive oil
  • 3 tsp Dijon mustard
  • 1/4 lemon
  • 1 tbsp sea salt
  • 1 tsp cracked pepper
  • 4 sprigs of fresh rosemary
  • 1 cup crumbled goat cheese

Instructions

Step 1: Clean beets and cut the stems off. Bake in oven unpeeled at 400 degrees for about an hour or until a fork can easily be pushed to the center. Let cool overnight. *These are easily peeled and tasty as is. You can also simply slice and serve warm with a sprinkle of goat cheese and your favourite herbs.

Step 2: Remove the big stem from each leaf of kale and chop the remaining leaves into tiny strips. Sprinkle with olive oil and sea salt and massage the oil into the leaves until all the leaves are completely covered in oil. *This massaged kale is a fabulous base for a salad. The leaves become softer and yummier. You can simply add your favourite nuts, veggies, raisins, etc. to this and you have a yummy kale salad!

Step 3: Slice apples, chop into pieces and put to one side. Peel the beets, and chop into cubes. Mince the rosemary and mix into the vinegar, olive oil, Dijon and spices. Squeeze the lemon into this mixture.

Step 4: Mix it all together. Serve immediately or let sit in the refrigerator for an hour or so to let the flavours be absorbed. Sprinkle with goat cheese just before serving.

This makes 8 or 10 side servings of salad but it sits well in the refrigerator and is a lovely add on to meals so I like to make this much. Don’t sprinkle the cheese until ready to serve though since it absorbs all the redness from the beets and doesn’t look as yummy as it could.

Enjoy!

 

 

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