This salad is the ol' reliable of my kitchen. It's quick (other than the beet boiling), colourful, tasty, and holds up well enough in the fridge to make it to a next day lunch. It's adapted from a recipe my naturopath gave me years ago while doing a long cleanse to sort out some food sensitivities. If you're doing a cleanse leave out the goat cheese and go with apple cider vinegar instead of red wine vinegar, and you should be good to go.
Salad3 large beets
1 bunch kale
1 bunch beet greens (optional, if you buy your beets in a bunch)
1/4 cup crumbled goat cheese
1/4 cup toasted pumpkin seeds
2 tbsp hemp hearts
Dressing1.5 tbsp olive oil
1.5 tbsp flax oil
2 tbsp apple cider or red wine vinegar
3/4 tsp mustard powder
1 bulb garlic, crushed
1.5 tbsp chopped fresh basil
1 tbsp chopped fresh chives
1 tsp chopped fresh oregano
pepper (to taste)
Place all dressing ingredients in a food processor or blender and whirl until combined. Alternately, if your herbs are chopped finely enough, whisk everything together by hand. Old school.
Scrub beets and place in pot with enough water to cover them. Bring to a boil, then turn down and simmer for one hour, or until tender. Drain and rinse with cool water. Peel and cut into 1/2 inch cubes.
Lightly toast pumpkin seeds in a hot dry pan, tossing to prevent burning. They're done when they smell nutty and start to brown. It's easy to overdo them, so keep a close eye.
Wash kale and beet greens. Bring a pot of water to a boil. (Hint, I use a pot with a pasta insert as it makes it fast and easy to remove the greens and avoid overcooking them). Add kale and beet greens and boil about 30 seconds, until bright green and slightly softened. Remove immediately and rinse under cool water. Spin out excess water and tear into small pieces.
Cut carrot in half lengthwise, then slice thinly.
Combine kale, beet greens, beet chunks, carrots and pumpkin seeds and hemp hearts in a large bowl. Toss with dressing. Top with goat cheese before serving.
Makes approximately six side salads, or a few mains. Super delicious served with grilled chicken.