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Ingredients
Salad
3 to 4 beets, peeled and cubed
1 bunch kale, rinsed and chopped
1 cup raw walnuts, lightly roasted
½ cup organic feta cheese (optional)
Dressing
3 tablespoons extra virgin olive oil, or coconut
oil
2 tablespoons balsamic vinegar
1 tablespoons maple syrup
2 tablespoons finely chopped basil, optional
1 teaspoon wheat-free tamari or ¼ teaspoon sea
salt
Instructions
Preheat oven to 350
degrees. Place the cubed beets into a steamer
basket. Steam for about 15 to 20 minutes or
until tender, place into a bowl to cool. Place
chopped kale into the steamer basket and steam
for 5 to 10 minutes until tender but still
bright green. Place into bowl with beets.
Place walnuts into
a small glass baking dish and roast in the oven
for 10 to 12 minutes. Let cool completely. Place
into the bowl with beets and kale.
In a small bowl,
whisk together the ingredients for the dressing.
Pour over beets, kale, and walnuts, and toss.
Top with feta cheese and freshly ground black
pepper if desired. |
