My kale obsession is gradually being replaced by beets haha. Red, golden/yellow or candy cane beets I’m loving all of them! I made a simple beet salad recipe full of flavour even your vegetable haters won’t be able to resist.
Ingredients:
-2 red beets
-6 small-medium carrots
-2 apples
-thumb size fresh ginger
-1/4 cup sunflower seeds (I just used about 2 handfuls, no need to be completely exact)
-1 small-medium red onion
– approx. 3 kale leaves (you can add more if you want)
– 1 can chick peas
– 1 lime/lemon
– extra virgin olive oil
– salt & pepper
Procedure:
1.Wash the veggies and kale
2.(Optional) I quick pickled because I don’t like eating raw onions. Totally just a preference, you can add it raw if you like. So for the quick pickle, I sliced the red onions then put them in a small bowl. I then added white vinegar and balsamic vinegar (could use apple cider vinegar instead of using 2 different kinds), salt, pepper and a teaspoon of honey. I mixed the sliced onions around then left them until I was ready to add them to the salad
- With a grater or a food processor, grate the red beets, carrots and apples. You will need a large bowl for this
- After grating the veggies, chop the kale leaves then add them in the large bowl
- Then add the onions
- Open a can of chick peas then drain the liquid before adding it in the large bowl
- Then add the sunflower seeds
- With a mircrograter, grate the fresh ginger on the large bowl (or you can finely chop it)
- Add a generous amount of salt and pepper
- Drizzle some extra virgin olive oil
- Squeeze 1 lime/lemon
- Using your hands you’re now ready to mix! You will notice that some juices have come out from the apples and beets, that’s totally normal but try not to over mix it because you don’t want mushy salad
- Enjoy!
This recipe yields 6-8 healthy servings. Definitely a great lunch to bring to work or school!
Give my recipe a try and let me know what you think by leaving a comment below. I’m always open to questions and suggestions.
Always,
–K
Always, Kaye 