Sweet Kale Beet Salad

Sweet Kale Beet SaladHere it is already – March. Time changes, time flies. It’s all about the green. So, what better recipe this month than a quick-to-make, healthy, fortifying salad? It packs well for lunch, makes a great side for dinner next to a piece of roasted garlic chicken or a filet of your favorite fish with a squeeze of lemon. And, it has enough sweetness and crunch that everyone in your family will (hopefully) give it a try. It’s super nourishing after some quality time on the mat, too. You’re probably thinking, “Ok, salad, sure. But kale?” I love kale in salads because it doesn’t go insta-soggy and it’s packed with vitamins A and C. Plus, after eating this, you and your family/friends will think they’re pretty awesome when you all dig into your tasty salad and exclaim “OMG! I ate kale and beets AND I liked it!” So, nosh on this and dream about the fun things you’ll do this month with the extra daylight and all of the time this saved you in the kitchen. Namaste!

What You’ll Need:

For the salad:

  • 1 bunch of kale, de-ribbed and chopped
  • 2 apples, cored and chopped
  • 4 roasted beets, chopped
  • 1 avocado, chopped
  • ½ cup toasted walnuts, chopped but keep pieces big

For the dressing:

  • 1 tbsp honey (or agave nectar)
  • 1 tbsp dijon mustard
  • 2 tbsp balsamic vinegar
  • 4 tbsp olive oil
  • S & P to taste (I do about ¼ tsp of each)

Cooking Directions:

No lengthy instructions on this one. We’re keeping it simple, fresh, and quick for the month of March.

  1. Just chop everything so that all of the pieces are about the same size.
  2. Toss in a bowl.
  3. Add dressing and coat to serve.

This salad is nourishing and hearty on it’s own, it makes a great lunch. Or serve it on the side with a piece of roasted garlic chicken or your favorite fish.

As for the dressing, feel free double or triple this into a jar and keep in the fridge. It’s great on any salad, simply shake the jar and add to your salad, and homemade is so much better than store bought. Plus, extra dressing makes an excellent marinade for meat or portobello mushrooms.

Makes 2 generous salads or 4 side salads. Easy to double.

Cooking Notes:

Kale – I recommend green or red (purple) leaf for this salad. I do not recommend lacinato. Remove the thick stem in the middle (de-rib it) and chop away.

Apples – any will do, especially your favorite or the one hanging around in the fruit basket.

Beets – sure, you can roast your own but there are plenty of yummy pre-roasted ones available.  Trader Joe’s always has them stocked.

Walnuts – can’t do nuts? Pumpkin seeds would be delightful.

Honey – depending on where you stand on the honey line for vegans, it’s just as yummy to use agave nectar in the dressing recipe.

Bowl of Strawberries.Here’s an extra yummy tip for quick and health spring eating. We’re headed into my favorite fruit season; berries are already popping up in markets. Cherie was just telling me she scored a beautiful flat of strawberries for $10!!! What to do with so many berries? One of my favorites is to take the greens off and then freeze them whole in plastic bags. Frozen berries are great in smoothies. Plus, smoothies are an excellent on-the-go breakfast or lunch.

And one of my favorite foodie tricks? Frozen berries make excellent ice cubes in your water, iced tea, or even white wine. They cool down your drink while infusing a little flavor.

Ready to get your smoothie on? Click here to watch me make a strawberry smoothie and get other smoothie makin’ tips and recipes.

Yoga Sol Recipes - Marisa Voorhees