about the recipe
If you are passionate about eating food that makes you feel amazing, you will love this Kale Beet Salad. With earthy beets, sweet candied walnuts, and a punchy balsamic vinaigrette, this is a great way to infuse your salad game with a bit of excitement.
Salad – 6 medium beets or 3 large – 2 bunches kale washed, center ribs removed and cut into thin pieces – 1 teaspoon olive oil – ½ cup dried cranberries Walnuts – ½ cup walnut halves – 2 tablespoons maple syrup or maple syrup substitute like choc zero – ¼ teaspoon sea salt Dressing – ⅓ cup balsamic vinegar dressing more or less to taste
– Preheat oven to 375 degrees. Trim and wash beets.
– Place in a large baking dish and cover with foil. Bake for 1 ½ hours, or until tender. Cool. Peel and julienne or chop.
– Meanwhile, place a skillet over medium high heat. Add walnuts, maple syrup, and sea salt. Cook, stirring constantly for about four minutes.
– Place kale in a large bowl. Cover clean hands with a teaspoon of olive oil. Sprinkle kale with a little salt and massage until tender.