Francie Healey
  • Home
  • About
  • Eat To Beat Alzheimer's
  • Resources
  • Recipes
  • Appearances
    • Book Francie
    • Media Kit
  • Blog
  • Contact
  • Children's Health

Recipes

Kale and Beet Salad

1/27/2017

2 Comments

 

This dazzling salad is a big hit with guests and at potlucks.

Picture
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. 
Prep
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
½ lemon
 
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.

Marinade
Himalayan salt
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.)

Salad
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.

Serve
Serve salad topped with feta and pumpkin seeds
 
Preparation: 20 minutes
Serves: 4
2 Comments

    Archives

    November 2018
    October 2018
    September 2018
    July 2018
    June 2018
    May 2018
    April 2018
    February 2017
    January 2017
    December 2016

    Categories

    All
    Almond Butter
    Almond Flour
    Almonds
    Anti-Cancer
    Anti Inflammatory
    Anti-inflammatory
    Antioxidants
    Apple Cider Vinegar
    Asparagus
    Avocado
    Baby Greens
    Baking Soda
    Balsamic Vinegar
    Bananas
    Basil
    Beef
    Beet
    Black Beans
    Blueberries
    Bok Choy
    Breakfast
    Broccoli
    Brown Rice
    Brunch
    Brussels Sprouts
    Burdock Root
    Burgers
    Butter
    Butternut Squash
    Carrot
    Carrots
    Cauliflower
    Cayenne
    Celery
    Champagne Vinegar
    Chard
    Cheese
    Chia
    Chia Seeds
    Chicken
    Chile Powder
    Chili Powder
    Chocolate
    Cilantro
    Cinnamon
    Cliantro
    Coconut
    Coconut Aminos
    Coconut Flour
    Coconut Milk
    Coconut Oil
    Company
    Coriander
    Cranberries
    Cucumber
    Cumin
    Curry
    Curry Powder
    Dates
    Dijon
    Dill
    Dinner
    Easy
    Edamame
    Egg
    Eggs
    Feta
    Fish
    Fish Sauce
    Flax Seed
    Frittata
    Garlic
    Ginger
    Goat Cheese
    Golden Beet
    Green Beans
    Green Onio
    Green Onions
    Grill
    Hash
    Hemp Seeds
    Honey
    Jicama
    Kalamata Olives
    Kale
    Kefir
    Kids
    Kuri
    Lemon
    Lemon Grass
    Lettuce
    Lime
    Lunch
    Maple Syrup
    Mild Curry Paste
    Mint
    Mixed Greens
    Mushroom
    Mushrooms
    Mustard
    Nutmeg
    Oats
    Olive Oil
    Olives
    Omega 3
    Onion
    On-the-go
    Oregano
    Pancakes
    Parmesan Cheese
    Parsley
    Patties
    Pomegranate
    Portabella Mushrooms
    Potato
    Pumkin Seeds
    Pumpkin Seed
    Quinoa
    Radish
    Radishes
    Raspberries
    Recipe
    Red Beet
    Red Chile Powder
    Red Curry Paste
    Red Onion
    Red Potato
    Red Wine Vinegar
    Rice
    Rice Noodles
    Rice Vinegar
    Romaine
    Rosemary
    Sage
    Salad
    Salad Greens
    Salmon
    Shallot
    Shiitake
    Sirloin
    Snack
    Snow Peas
    Soup
    Spaghetti Squash
    Spinach
    Sprouted Rice
    Squash
    Stir-fry
    Sugar Snap Peas
    Sunflower Seeds
    Sweet Onion
    Sweet Potato
    Sweet Potatoes
    Swiss Chard
    Tamari
    Thyme
    Tilapia
    Turmeric
    Vanilla
    Vegetable Broth
    Vinegar
    Vitamins
    Walnut Oil
    Watercess
    Watercress
    White Vinegar
    Winter Squash
    Yellow Onion
    Yellow-onion
    Yogurt

    RSS Feed

Copyright 2016-2018, Francie Healey
​Site Design by Artotems Co.
  • Home
  • About
  • Eat To Beat Alzheimer's
  • Resources
  • Recipes
  • Appearances
    • Book Francie
    • Media Kit
  • Blog
  • Contact
  • Children's Health