This dazzling salad is a big hit with guests and at potlucks. It’s bright, colorful and utterly appealing. For added flair, consider slicing the beets or cutting them into fine matchsticks. Beets are mighty, yet humble root vegetables. They contain powerful antioxidants and anti-inflammatories. Like other cruciferous vegetables, kale has a high concentration of the antioxidants carotenoids and flavonoids, which have been shown to prevent cancer. Kale is also an excellent source of vitamin K, which is a critical nutrient in supporting the body’s inflammatory process. This is a wonderful salad for any point along your journey to better health.
½ cup pumpkin seeds
1 bunch kale
1 large golden beet
1 large red beet
½ red onion
2 tablespoons fresh dill
1 clove garlic
Toast pumpkin seeds in a dry skillet over medium heat, stirring frequently. Separate kale leaves from stems, slice leaves and stems. Peel and dice beets. Chop red onion and dill. Mince or finely slice garlic. Juice lemon to make 1 tablespoon juice.
Freshly ground black pepper
3 tablespoons red wine vinegar
Place kale, beets and onion in a large mixing bowl and season liberally with salt and pepper. Mix and top with the vinegar. Set aside. (This can be done up to a couple hours in advance.)
6 tablespoons extra virgin olive oil
½ cup crumbled feta
Whisk together the oil, garlic, dill, lemon juice. Toss the oil mixture with the kale, beets and onion. Add feta and pumpkin seeds. Mix and serve.
ServeServe salad topped with feta and pumpkin seeds
Preparation: 20 minutes
Francie Healey is the author of "Eat To Beat Alzheimer's and has a Master’s Degree in Counseling and is both a Certified Health Counselor and Licensed Mental Health Counselor.practitioner.