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


  • 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


  1. Wash and chop all fruits and veggies. Set aside.
  2. 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.
  3. In a large bowl, combine: kale, apples, avocado, and beets.  Taste & season with sea salt and pepper.
  4. Toss and serve.


Grilled Polenta

Grilled polenta cakes with a healthy salad rounds out a delicious lunch.


  • 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


  1. Brush both sides of the polenta cakes with the olive oil, and set aside.
  2. 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.
  3. Remove the cakes from the grill and let cool on a baking rack.
  4. Serve on the side of the salad. If needed drizzle with a little more olive oil. Enjoy!


-Arianna Schioldager


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