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.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people
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.
Calories: 108kcal | Carbohydrates: 21g | Protein: 6g | Fat: 1g | Sodium: 139mg | Potassium: 959mg | Fiber: 3g | Sugar: 8g | Vitamin A: 11430IU | Vitamin C: 142.8mg | Calcium: 191mg | Iron: 2.7mg