roasted beet & kale salad


there's something to be said about simple ingredients. sometimes i find myself adding so many flavours that my tastebuds can't differentiate between all the delicious herbs & spices competing for attention. so today i stripped it back to the basics. this vibrant salad is a stunning side dish, or can be made into a satisfying warming fall meal with a few simple addition (don't worry, i'll leave you with some ideas to get that creativity flowing).

what you'll need: 

  • beets (red or golden)
  • kale (black, green or red)

  • coconut oil

the steps:

  • preheat your oven to 425 (and patiently wait for it to hit that magic temperature)
  • rinse your beets with warm water and place them on a cooking tray whole (poke them a few time with a fork)
  • bake the beets for 45 minutes, shuffling them at the half way point
  • in a castiron skillet, over medium heat, add your coconut oil & once melted, add the kale (tear it up into desired pieces) 
  • sauté kale until it softens & starts to crisp 
  • slice the beets & add them to the kale, toss with some salt & pepper, and remove from heat
  • serve warm or cold

simple additions

  • grains: qunioa, buckwheat, white/brown/wild rice, soba noodles, teff, amaranth
  • fats: avocado, pumpkin seeds, sunflower seeds, roasted almonds, pecans, pistachios, cashews
  • protein: tempeh, tofu, wild salmon, halibut, black cod, organic chicken breast