Roasted Beet, Carrot, and Kale Salad
This fresh winter salad is packed with detoxifying ingredients: Beets help to purify the blood, while carrots support liver function and kale is rich in antioxidants. Pumpkin seeds are also a great source of magnesium for muscle relaxation and smooth digestion. Make it a complete meal by adding your favorite protein, such as chicken, shrimp, salmon, cannellini beans, or tempeh (unless avoiding soy). And use organic ingredients whenever possible!
Ingredients:
- 2 medium-sized beets, peeled and diced
- 4 medium-sized carrots, peeled and diced
- ½ red onion, thinly sliced
- 2 cups of kale leaves, chopped
- ¼ cup of pumpkin seeds
- ¼ cup of crumbled vegan feta cheese such as Follow Your Heart Dairy-Free Feta Crumbles
- 2 tablespoons of extra-virgin olive oil
- 1 tablespoon of raw honey
- 1 tablespoon of raw apple cider vinegar
- Salt and pepper, to taste
Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy clean-up.
- Place diced beets and carrots on the prepared baking sheet. Season with salt and pepper. For a bit of moisture without oil, you can sprinkle a little water or broth over them. This will help to steam the vegetables slightly while they roast.
- Roast in the preheated oven for 20–25 minutes, or until tender and lightly charred, stirring halfway through for even cooking. Note: You can also roast the vegetables in an air fryer for easy oil-free cooking.
- While the beetroot and carrots are roasting, prepare the dressing. In a small bowl, whisk together the olive oil, honey, apple cider vinegar, salt, and pepper.
- In a large salad bowl, combine the roasted beetroot and carrots, sliced red onion, chopped kale, pumpkin seeds, and crumbled feta cheese. Toss with the dressing and serve warm.