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Superfood Lemon Kale Beet Salad

Superfood Lemon Kale Beet Salad
Chef:Amie Valpone

ABOUT THE CHEF

Amie Valpone, HHC, AADP is the Editor-in-Chief of www.TheHealthyApple.com; she is a Manhattan Celebrity Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer, Writer and Motivational Speaker specializing in simple gluten-free, soy-free and dairy-free ‘Clean’ recipes. Visit Amie on Facebook, Twitter, Instagram, Google Plus and Pinterest @TheHealthyApple. Amie’s first cookbook on ‘Clean Eating and Detox’ will come out in Spring of 2016.

This Superfood Lemon Kale Beet Salad combines fresh beets that are drizzled with olive oil, salt and pepper with red onion, kale and cilantro for a delicious & fresh salad packed with antioxidants and immune-boosting vitamin C. Enjoy!

INGREDIENTS

  • 3 Tbsp. extra-virgin olive oil
  • 1 clove garlic, peeled
  • 3 large fresh beets
  • 1 Tbsp. water
  • 1 spring fresh rosemary
  • ½ red onion, thinly sliced
  • 1 head kale, finely chopped and stems removed
  • 1 Tbsp. finely chopped fresh cilantro
  • Juice of 1 large lemon
  • pinch fresh lemon zest
  • sea salt and freshly ground pepper, to taste
DIRECTIONS
  1. Preheat oven to 350 degrees F.
  2. Set the beets, garlic and rosemary on a large piece of parchment paper. Drizzle with 1 tablespoon of oil, water, a pinch of sea salt and pepper. Fold the parchment paper into a pouch and fold over the edges to seal the beets inside.
  3. Transfer to the oven and cook until beets are tender, about 45 minutes. Remove from oven; set aside to cool.
  4. Rub the skins from the beets using a paper towel once the beets are cooled then thinly slice the beets and garlic (or cut into cubes).
  5. Transfer to a large bowl with 2 Tbsp. remaining olive oil and the remaining ingredients; gently toss to combine and serve. Season to taste with sea salt and pepper.
  6. Enjoy!

NOTES

Makes approx. 4 servings
Gluten-Free, Dairy-Free, Soy-Free, Sugar-Free, Paleo, Grain-Free, Vegan, Vegetarian


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Superfood Lemon Kale Beet Salad

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