Roasted Beets and Superfood Salad

20130318_102858I just made the most delicious roasted beet and kale salad, using herbs from my new herb garden.  SO YUMMY!!  And very easy to make.  If you have been weary of cooking beets and eating kale, this is a great beginner salad.

Why are BEETS so good for you??  Beets are LOADED with potassium which helps regulate your hydration.  Beets are an anti-inflammatory food, because  the betatine found inside beets greatly reduces the inflammation in our muscles and around our joints. What’s more, beet greens are filled to the brim with iron, which help promote healthy blood flow.

Got KALE?? Kale is being called “the new beef”, “the queen of greens” and “a nutritional powerhouse.”  Why?  Kale is low in calories, high and fiber and packed with iron, Vitamin K, Vitamin A, Vitamin C, calcium and other powerful antioxidants.  In addition it’s sulfur and fiber content make it a great detoxifier.

I found a similar recipe to the one below. Of course I made my adjustments and additions to make it a truly Bound for Bliss super salad.
Roasted Beets and Superfood Salad

6-7 medium-sized  beets, peeled (varies herbs from garden)
1 tablespoon olive oil
2 lemons
2 shallots, peeled and halved
4 cups  kale, cut into fine strips and bruised
1/4 cup lemon juice
1 tablespoon honey
6 tablespoons extra virgin olive oil
salt and pepper
4 ounces crumbled goat cheese

1 avocado

optional Chia Seeds
Preheat your oven to 425º F. Rub the beets lightly with oil. Wrap the beets and varies herbs (i used basil, rosemary, and chives from my herb garden) in a piece of foil and place on a baking sheet. Lightly oil the lemons and shallots and place on the baking sheet alongside the foil packet. Bake for 25-35 minutes, or until beets are tender, removing the lemons and the shallots when they are browned. (Larger beets will take longer.)

Remove the pulp from the roasted lemons and combine with the shallots. Add the honey and the lemon juice and oil.  Mix it with a handheld blender.  and mix until incorporated. Season lightly with salt and pepper. Pour the vinaigrette over the kale and massage, rubbing the dressing into the leaves.

Slice the beets and add to the salad. Top with the goat cheese and a sliced avocado.  I like to mix it all up in a large bowl and then serve.  This salad can be served with cold beets or with just roasted beets.  As an extra special addition, add chia seed.  It’s a great way to add another great Omega to the salad.

Makes 6-8 servings.

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