This Golden Beet and Kale Salad is both crunchy and colorful. It's got the perfect blend of cozy and energizing flavors for a nutritious bite.
Ingredients
Equipment
Preparation
- Preheat the oven to 350F.
- Wash, peel, and chop the beets into small pieces.
- Add the beets to a bowl with 1 tsp olive oil and a dash of salt.
- Spread beets evenly on a baking sheet and bake for ~25 minutes.
- Cook the quinoa as the package instructs, prepare the beans, and wash the blueberries.
- Wash and chop the kale.
- Add the kale, blueberries, golden beets, carrots, beans, quinoa, and sunflower seeds to a large bowl.
- Drizzle on the olive oil, add a pinch of salt, and sprinkle on fresh lemon juice.
- Toss everything together and serve.
Video
Notes
Substitutions, Add-Ons, & Alterations:
- Substitute kale for spinach, arugula, spring mix, or other greens.
- Use red beets in place of golden beets.
- Try pomegranate, craisins, mandarin oranges, peaches, or other fruit in place of blueberries.
- Replace cannellini beans with chickpeas, pinto beans, lentils, or other legumes.
- Add wild rice, brown rice, or other grain (may contain gluten) in place of quinoa.
- Substitute shredded carrots for riced cauliflower, sliced radishes, or chopped celery.
- Instead of sunflower seeds, use pepitas, cashews (contains tree nuts), or other nuts or seeds (may contain tree nuts, peanuts, or sesame).