Kale and Roasted Beet Salad

Kale and Roasted Beet Salad

Ingredients

2-3 Medium beets,cubed or sliced (cooked or roasted)

2 Cups coarsely chopped fresh green kale

1 Can (about 16 oz )chickpeas or kidney beans ,rinsed and drained

3-4 Cilantro sticks,chopped

2-3 Tbs finely chopped fresh parsley or cilantro

5-6 Strings of scallions, chopped

1 Large red bell pepper , sliced

1 Avocado

⅓ Cup toasted chopped walnuts or pecans

For dressing:

3-4 Tbs olive oil

1 Lemon (we need both the zest & the juice)

½ Tsp ground black pepper

Salt to taste

To roast the beets:

Wash ,rub with olive oil, sprinkle with sea salt ,wrap in a foil and roast in 450°F oven for 50-60 minutes or until tender, poke with a knife or fork to check if it’s cooked

I find roasted beets to taste much better and juicier than cooked ones, but you can definitely cook them instead of roasting

Directions

Start by making the dressing:

Zest and juice the lemon,add olive oil ,black pepper and 1½  teaspoon of salt,you may add more later,if needed

Whisk lightly with a fork and set aside

Combine all sliced and chopped ingredients in a large bowl including the chickpeas,leaving the avocado and nuts out

Pour the dressing over the mixed veggies and greens,toss well

At this point you can add sliced avocado and lightly mix it in

Sprinkle with toasted nuts before serving

Enjoy!