Serves 2
2 medium beets
1 bunch kale, chopped
1 avocado
Lemon Dijon Vinaigrette
2 apples, cored and chopped
¼ cup hemp seeds
PREHEAT OVEN. Preheat the oven to 400 degrees Fahrenheit.
ROAST BEETS. Trim the ends of the beets and scrub them clean. Wrap each beet individually in aluminum foil and place in a baking dish. Bake the beets for about 50 to 60 minutes. Halfway through cooking, poke the beets with a knife or fork to judge the remaining cooking time.
CHOP BEETS. Once the beets are done, remove them from oven and take out of foil. Cool beets enough to handle, then peel away the skin and chop into bite-sized pieces.
ASSEMBLE SALAD. Add chopped kale (be sure to massage the kale as mentioned below and avocado to a large serving bowl. Add the Lemon Dijon Vinaigrette and massage the salad until the kale is wilted (this will break down the fibrous characteristics making it easier to chew and digest) and the ingredients are well mixed. Top the salad with chopped beets, apples, and hemp seeds before serving.
Makes about 2 servings
1 tablespoon dijon mustard
2 lemons, juiced
½ cup extra-virgin olive oil
sea salt and black pepper to taste
1 garlic clove, chopped
COMBINE INGREDIENTS. Mix all the ingredients and store in an airtight container in the refrigerator for up to 10 days.
