Beet and kale salad

This beet and kale salad is easy to make and packs natural flavors and nutrients. It is paired with a French lemon dressing using garlic and olive oil.

Course Salad

Cuisine French, Vegan

Keyword beet, kale

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 108kcal

Author Nicolas Pujol

Ingredients

3 beets
4 kale stems
2 tbsp avocado oil
French lemon dressing

Instructions

Bring water to boil in a mid size pan.
Peel the beets, rinse them and slice them into bite size pieces.
Cut and remove an inch of the kale stems at the bottom, rinse well and cut them.
Put the beets in the boiling water and cook for 15 minutes.
In another pan, heat the avocado oil on medium level, add the kale and cover with lid. Stir gently after 3-4 minutes then lower heat to simmer. Finish slow cooking the kale for a total of 10 minutes.
In the meantime, prepare the French lemon dressing.
Strain the beets, then fill the pan with cold water and place the hot beets in it to cool them down a bit. Let them rest for 2-3 minutes.
In a large salad bowl, place the beets, add the kale and the dressing. Mix well and serve immediately.

Nutrition