Kale and Beet Salad
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| Servings | Prep Time |
| 1 person | 5 minutes |
| Cook Time |
| 35 minutes |
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Kale and Beet Salad
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Ingredients
Salad Ingredients
- 1/4 cup dry forbidden rice organic
- 3 cups beets organic, sliced
- 2 whole kale leaves organic
- 1 tbsp pine nuts organic
- 1 cup water
Dressing Ingredients
- 1 clove garlic organic
- 1 tbsp mustard organic
- 2 tbsp avocado oil organic
- 2 tbsp apple cider vinegar organic
- 1 tsp dried thyme organic
- 1/2 tsp black pepper
- 1/8 tsp pink himalayan salt
Servings: person
Instructions
*Cooking times may vary.
- Preheat the oven to 400 degrees Fahrenheit.
- Rinse and slice the 3 cups of beets into edible sizes. Bake them for 35 minutes or until tender.
- While the beets are cooking, place the 1/4 cup of dry forbidden rice into a cooking pot with the 1 cup of water. Bring to a boil, then simmer with a lid for 35 minutes or until the rice is tenderized.
- In a glass cup, add the 2 tbsp of apple cider vinegar, 2 tbsp of avocado oil, 1 tbsp of mustard, 1 tsp of dried thyme, 1/8 tsp of pink himalayan salt, 1/2 tsp of black pepper, and 1 clove of finely chopped garlic. Whisk until contents are mixed.
- Rinse the 2 whole kale leaves and remove the outer green leaves from the tough center stalk. Place the leaves into a salad bowl and top with the beets, forbidden rice, 1 tbsp of pine nuts, and finally the dressing. Toss all contents until completely homogeneous. Enjoy!
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