Beet and Kale Salad with Ginger Turmeric Dressing
4 servings
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Recipe adopted from Namaste Home Cooking
When you are looking for a nutritious and hearty salad that will fuel you up and give you a boost, this is it! Loaded with ingredients that can be found at our farm stand.
Ingredients
3 small beets
1 carrot (grated)
3 radishes (thinly sliced)
4 cups kale (stems removed and chopped finely)
1 cup cooked chickpeas
1/2 cup toasted walnuts (finely chopped)
Ginger Turmeric Vinaigrette Dressing
2 tsp ground turmeric
1 clove garlic
1 inch ginger
juice from 1 lemon
1 tbs apple cider vinegar
2 tsp honey
3 tbs extra virgin olive oil
salt and pepper
Instructions
Preheat oven to 450
Slice beets into eighths. Spread out on a small baking sheet in an even layer. Coat in a drizzle of olive oil and sprinkle lightly with salt and pepper. Bake for 25 minutes, flipping half way through cooking.
While the beets cook, use a zester to finely grate the ginger and garlic. Combine ginger and garlic with other salad ingredients and salt and pepper to taste in a glass jar. Seal tightly with a lid and shake until combined.
Add kale to a large bowl, drizzle with a little olive oil, and massage gently between fingers until kale softens and becomes a bright green. Add cooked and slightly cooled beets, grated carrot, radishes, chickpeas, and walnuts. Pour dressing over salad and toss to combine.
Serve immediately or refrigerate until ready to serve.
