Beet Salad with Kale, Maple Walnuts, Oranges, and a citrus olive oil dressing. Healthy, gluten free, packed with fibre and nutrients. The walnuts add a bit of crunch to this healthy beet salad.
Beets have long been my secret love. I eat them all the time, and my husband jokes that if there is ever a shortage of beets it will be because I bought too many. Not only do I like how the beets taste, they are so good for you – you can read more about the benefits of beets in this article.
I really should share more beet recipes, but the truth is I often eat beets plain. I boil them in the water until they are soft (about 20-30 minutes in boiling water), let them cool, peel them, and then I just eat them with some olive oil.
Ingredients
Method
- Wash the kale and remove the stems. Allow to dry completly.
- Peel the orange and remove the seeds. Remove the thin layer of skin from each slice and then chop each slice twice.
- Place the roasted, sliced beets into the salad.
- In a small saucepan, combine the walnuts and maple syrup on medium heat for 5 minutes. The nuts will become slightly golden and the syrup will stick to them. Let them cool and then add to the salad.
- Peel the oranges and remove the seeds.
- Add all ingredients into a high-speed blender until smooth.
- Add to the salad and enjoy!
You can connect with me on Instagram, Facebook or on Pinterest. I share many behind-the-scenes photos and step-by-step recipes in my Instagram Stories, so be sure to check it out!
I would love for you to join the Reclaimed Health Community Facebook Group. I share lots of delicious gluten-free and dairy-free recipes, health tips etc.