Kale Beet Salad
Beet Walnut Salad is a great vegan salad that makes a fantastic side dish or lunch.
- 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
- ½ cup walnut halves
- 2 tablespoons maple syrup or maple syrup substitute like choc zero
- ¼ teaspoon sea salt
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.
(If you are easing a thin pan, you may need to cut the cooking time short to avoid burning.) Remove walnuts from pan and allow to cool on parchment paper.
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. (Optional- read about massaging kale here.)
Add beets and cranberries and toss with desired amount of dressing. Top with walnuts and serve.
- Use pistachios in place of the candied walnuts.
- Add 1 thinly sliced fennel bulb.
- Add ⅓ cup goat cheese or blue cheese.
- Add 1 cup cooked quinoa.
Calories: 399kcal | Carbohydrates: 34g | Protein: 5g | Fat: 31g | Saturated Fat: 4g | Sodium: 405mg | Potassium: 561mg | Fiber: 4g | Sugar: 19g | Vitamin A: 4356IU | Vitamin C: 57mg | Calcium: 102mg | Iron: 2mg