Ingredients
- 1 head of kale (we love Dinosaur), finely chopped
- 2 T. extra virgin olive oil
- Fresh juice of 1 large lemon
- 1 T. honey
- 1/2 t. salt
- 1/4 t. cracked black pepper
- 2 beets, roasted
- 2 c. cooked brown rice
- 2 oz. goat cheese
Instructions
- In a large bowl, add chopped kale, olive oil, lemon juice, honey salt and pepper. With your hands, massage the kale until it is tender.
- Chop cooked beets into a small dice.
- Combine and gently mix beets, kale, and brown rice.
- Crumble 1/2 oz. of goat cheese on top of each salad.
Notes
How to roast beets: Preheat the oven to 425 degrees. Wash beets with a vegetable scrubber. Remove the greens and root end with a knife. Sprinkle beets with kosher salt and wrap whole beets in aluminum foil. Place on a baking sheet. Roast in the hot oven until the beets are fork tender, 10-15 minutes. Let beets cool, and with your hands, peel away the roasted skins under running cool water.
We used our instant pot to cook the rice. Instant Pot Brown Rice: Add 1 T. olive oil to instant pot. On “saute” mode, warm oil and add 1 cup rinsed, uncooked brown rice. Stir until all oil has coated rice. Add 1.5 cups vegetable broth OR water + 1 t. salt to rice. Cancel saute. Seal the lid of the instant pot and cook on manual mode for 15 minutes. Allow instant pot to naturally release. Fluff with fork.
Nutrition
- Serving Size: 2 bowls
- Calories: 270
- Sugar: 8.5 g
- Sodium: 407.2 mg
- Fat: 11.4 g
- Carbohydrates: 36.9 g
- Protein: 7.7 g
- Cholesterol: 6.5 mg