A delicious seasonal salad that combines minimal ingredients for a plant-based recipe. Roasted baby beets and orange segments sit atop massaged kale providing a nutrient-rich, detox-friendly salad. Top this off with an easy homemade dressing (orange balsamic) made with all real food ingredients and no added sugars.
- 2 cups roasted baby beets (see post for directions on roasting baby beets)
- 1 1/2 large orange , peeled, piths removed and sliced into segments
- 10 oz kale
- 1-2 tbsp olive oil to massage kale
- 1.5 tbsps freshly squeezed orange juice
- 3 tbsp avocado oil sub olive oil if desired
- 2 tsp balsamic vinegar
- salt to taste
-
Roast beets by covering them just barely in a baking dish. Cover baking dish with aluminum foil and roast for 50 minutes at 375 degrees. Let cool slightly and peel while warm.
-
While these roast, massage kale with oil. Really get your hands in there and massage it to take out the uncomfortableness/chewiness.
-
Slice oranges with a knife to remove peels and piths. Slice into segments. Use remaining 1/2 orange for the freshly squeezed orange juice.
-
Make dressing by combining ingredients together and shaking in a closed jar.
-
When beets are cooked and peeled, top them with 1 tbsp of the prepared dressing and let sit for 5 minutes.
-
Top massaged kale with orange segments. Add beets. Dress salad and toss before serving.