Ingredients
Method
- Preheat oven to 400°
- Rinse beets, trim stems and impurities. Wrap in foil and bake on a cookie sheet for 45-60 minutes or until fork-tender
- Unwrap foil and allow beets to cool completely. Then, chop into bite-sized pieces
- In a large bowl, massage kale with vinaigrette for 2-5 minutes
- add diced red onion and beets. Combine
- Salt and pepper to taste
Notes
- A sweeter balsamic vinaigrette, such as one with maple syrup or honey, does wonders to balance the sharp flavor of the onion and slight bitterness of the kale.
- Make sure not to skip out on massaging the kale! The physical agitation with oil breaks down the fibrous texture, leaving a softer, less bitter leaf that is easy to digest.
- While the beets are in the oven, use the time to prep the other ingredients or optional addins
- Double (or triple!) the recipe and add to your regular meal prep.
- A little crunch - Roasted pecans or walnuts
- Something sweet - Dried fruit like raisins, apricots or cranberries
- Plant protein - garbanzo beans, tempeh, edamame