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Simple Beet & Kale Salad

A quick and delicious salad full of nutrients and flavor
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2
Course: Salad
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 4 cup chopped kale
  • 1 cup previously cooked beets, sliced or chopped
  • ¼ or less sliced small red nion
  • ¼ cup chiopped walnuts
  • ¼ or less feta or goat cheese
  • 1 tbsp hemp seeds optional
  • drizzle of extra virgin olive oil
  • drizzle of balsamic around 1-2 tbsp is usually good
  • salt and pepper to taste
  • 8 oz protein of choice optional
  • 1/2 cup previously cooked quinoa optional
  • 1/4 cup blueberries optional, but tasty!

Equipment

  • cutting board
  • chopping knife
  • mixing bowl

Method
 

  1. Chop kale and discard stems. Place in mixing bowl with a drizzle of olive oil and massage like your mixing dough until leaves begin to soften and each leaf is well coated.
  2. Add in chopped beets, sliced onions, balsamic, salt, and pepper and lightly toss. Add a little more olive oil and/or quinoa if desired.
  3. Top with walnuts, hemp seeds, and goat or feta cheese. Add more salt and pepper to taste. Top with protein of choice, serve, and enjoy!
  4. Store leftovers in the fridge for a couple of days.