Have you ever noticed that vegetables are never boring? I love that you can mix and match vegetables and fruits. Even just looking at beets, most likely you are familiar with red beets, but there are many other types of beets. Golden beets, for example, taste like the red beets, but they don't stain like the red beets, and your plate will give you a yellow/orange color to your plate.
This beet salad with oranges and kale gives a great example of mixing and matching ingredients. You will notice in the recipe I didn't use a dressing. You can if you want, but I found that it was too much since oranges have the delicious sweet citrus flavors and kale I sautéed in a tablespoon of oil.
Beside the golden color, golden beets contain a good amount of fiber and are a natural source of sugar. They also decrease the risk of heart disease and orange colored foods contain an abundance of antioxidants.
Citrusy oranges purify the blood and protect skin. Keeping teeth and bones healthy, this fruit also adds sweetness and a lot of vitamin C. To add to all that, the kale contains a large amount of iron and 10 times more vitamin C than spinach.
- 1 golden beet
- 4 cups water
- 1 Tablespoon extra-virgin olive oil
- 2 cups kale
- 1 orange
- 1 Tablespoon crumble feta cheese
- 1 Tablespoon chopped candied pecans
- Bring to a boil 4 cups of water in small pot, add in 1 golden beet and cook it for half an hour. Drain the water and let the beet cool down.
- Careful peel beet, and slice it.
- Heat up 1 Tablespoon extra-virgin olive oil in a small skillet.
- Sauté 2 cups kale for 1 minute; stirring always.
- Arrange kale on a plate, with sliced beet.
- Peel 1 orange and slice it up, then add to the kale.
- Add 1 Tablespoon crumbled feta cheese, and 1 Tablespoon chopped candied pecans.
* 1 Serving