I used to think that myself. But remember when I was reading this book and I learned about all the “superstar” foods?? Well that book reminded me of a recipe from a cookbook of my dads that I first made last summer and we absolutely loved it. When we made it again this summer, I was reminded I never shared it with you. If I shared all the reasons it was good for you, we would be here all day, so let’s just focus on the beets.
Here are a few reasons to love them:
- They lower cholesterol
- Increase exercise endurance
- Anti-cancer Effects
- Immunity Booster
- Reduce the risk of birth defects
- Rich in essential minerals
- Oh yeah, and they taste delicious!!!
So try this salad while the beets and kale are still fresh and your farmer’s market. Or share with us YOUR favorite way to eat beets.
Beet Kale Walnut 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)
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
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 ingredients for the dressing. Pour** over beets, kale, walnuts, and toss. Top with feta cheese and freshly ground black pepper if desired.
*Don’t know if it’s me, my beets, or my steamer basket, but usually this takes twice as long for them to get tender.
**I didn’t need to use all of the dressing on this one, so start sparingly and get it to the consistency you like!