April 18th, 2024
Recipes
Kale and Beet Salad with Turmeric Balsamic
Valentina P
- Difficulty
•
- Time 40"
A filling, fresh Kale and Beet Salad featuring massaged kale, roasted beets, quinoa, croutons, crunchy seeds, and a quick turmeric balsamic dressing. So good for you.
How To MakeDiet Type: Plant-based
Shopping List
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For the Salad
- 1/2 bunch dino kale, hard stems removed and chopped
- 3 handfuls arugula
- 2 large slices sourdough bread (or grain-free bread)
- 1 cup cooked quinoa
- 1 large beet (or 1 cup pre-cooked)
- olive oil For the Seed Sprinkle
- 1 1/2 tablespoons sunflower seeds
- 1 1/2 tablespoons pumpkin seeds
- 1/2 tablespoon chia seeds For the Dressing
- 6 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon maple syrup
- 1/2 teaspoon turmeric
- salt and black pepper, to taste
Instructions
- Step 1: Cook or defrost the quinoa according to package directions.
- Step 2: To roast the beet(s), preheat the oven to 400 degrees Fahrenheit. Peel the beet, cut it into 1-inch pieces and toss with a drizzle of olive oil and a little salt. Roast for 20 minutes.
- Step 3: While the beets cook, chop the bread into bite-sized pieces and toss with a drizzle of olive oil and a pinch of salt.
- Step 4: After the beets have cooked for 20 minutes, give them a stir and push them to the side of the baking sheet. Add the bread pieces and roast for another 10 to 12 minutes, or until the bread is crunchy and the beets are tender.
- Step 5: Stir together the dressing ingredients in a small bowl or jar. Set aside.
- Step 6: Place the chopped kale into a large bowl and drizzle with a little of the dressing. Use your hand to massage the dressing into the kale leaves until they soften, about 15 seconds. Add the arugula, quinoa, diced beets, and croutons. Toss everything together with another splash of dressing. Top with the croutons and seed mix.
- Serve: Divide onto plates and enjoy with extra dressing on the side.
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recipe
Kale and Beet Salad with Turmeric Balsamic
PT40M 1/2 bunch dino kale, hard stems removed and chopped 3 handfuls arugula 2 large slices sourdough bread (or grain-free bread) 1 cup cooked quinoa 1 large beet (or 1 cup pre-cooked) olive oil 1 1/2 tablespoons sunflower seeds 1 1/2 tablespoons pumpkin seeds 1/2 tablespoon chia seeds 6 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar 1 teaspoon maple syrup 1/2 teaspoon turmeric salt and black pepper, to taste Gluten Free Paleo Vegan 4 Servings
Ingredients:
