Kale—full of vitamin k, vitamin c, beta carotene, calcium, and antioxidants, and anti-inflammatory benefits. Beets—full of potassium, iron, fiber, and folic acid. Put them in a salad, serve with a side of grilled polenta, and you are full of good stuff!
Kale Salad with Golden Beets
Ingredients
- 1 bunch of organic kale, stems removed, washed and chopped
- 1 granny smith apple, sliced into thin matchsticks
- 2 golden beets, washed and cut into cubes
- 1 ripe avocado, diced
- 1 small garlic clove, peeled & minced
- 3 Tbsp. extra-virgin olive oil
Directions
- Wash and chop all fruits and veggies. Set aside.
- In a frying pan, lightly cook diced golden beets in 1 Tbsp. olive oil and minced garlic under tender. Add kale and lightly fold for about 1 minute. Remove from heat before it has the chance to wilt.
- In a large bowl, combine: kale, apples, avocado, and beets. Taste & season with sea salt and pepper.
- Toss and serve.
Grilled Polenta
Grilled polenta cakes with a healthy salad rounds out a delicious lunch.
Ingredients
- 1 tube (or you can make Polenta from scratch, just follow cooking instructions on
- the side of package) removed from casing, cut into 1/2-inch slices, and pat dry with paper towels
- 3 Tbsp. extra-virgin olive oil
- Sea salt and freshly ground pepper to taste
Directions
- Brush both sides of the polenta cakes with the olive oil, and set aside.
- Heat a grill pan until really hot. Lay the polenta cakes in one layer on the pan, and grill for 8-10 minutes on each side or until both sides are golden and crunchy and have grill marks.
- Remove the cakes from the grill and let cool on a baking rack.
- Serve on the side of the salad. If needed drizzle with a little more olive oil. Enjoy!
-Arianna Schioldager
