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Tuesday, March 13, 2012

Kale and Beet Salad

Kale and Beets and Goat Cheese..oh my!

I happened upon this scrumpcious salad simply by accident. I recently bought beets at the grocery store the other day and knew I wanted to do "something" with them, but wasn't sure as to what. I decided that I would roast them with the skins on with a few cloves of garlic. So that is what I did. I put my beets in some tin foil, drizzled them with olive oil, salt, pepper and garlic and put them in the oven at 400 degrees for about an hour. When they were done, I let them cool slightly, slipped the skins off and chopped them up. They smelled wonderful. Then it occured to me to put them on my salad. We recently got some Dino Kale (delicous and nutricious) so I cut that up, added some romaine, put on my beets, found some goat cheese, chopped walnuts and drizzled my own homemade dressing. It was soooo good. Now-might I mention that eating clean does not really endorse dairy. We do dairy very minimally. It has to be fresh and raw if at all possible. And cheeses like goat cheese MUST have a short, short, short ingredient list. Many cheeses will have added ingredients like Natamycin which is a mold inhibitor to sustain shelf life. Remember if food goes BAD on you, then it is GOOD for you. I don't want things added to it to keep it from getting bad. I want it in its' purest form. Anyway, enough ranting about that. Here is the recipe for the salad if you are brave enough to eat beets:

3 leaves Dino Kale chopped (Stems removed)
3 leaves Romaine lettuce chopped
3 beets roasted (only 1 beet per salad)
2 oz. goat cheese crumbled
1 Tbs. walnuts chopped

Juice of 1 lemon
1/4-1/2 cup of olive oil
1 tbs. liquid aminos
1 tbs. agave or honey
1 inch peeled and chopped ginger
Mix well and pour. I keep mine in a mason jar in the fridge until gone.

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