A Warm Kale And Beet Salad Perfect For Those Freezing Nights

Mixed with ginger, garlic, and orange zest. Beets have never tasted better.

Several years back when I started making dietary shifts, many people would say, “Just eat real food.”  That sounded like a good idea in theory, but isn’t all food REAL food? Am I eating make-believe food then?

As I continued to learn and research, I began to understand what exactly real food is.  It’s food that comes from the Earth; it is whole, natural and unprocessed. Real food consists of humanely raised grass-fed meat, local and seasonal vegetables and fruit, unrefined oils and fats. It’s the food that has been in our world for millions of years.

Of all the real foods I now include in my daily diet, my love for alkaline leafy greens tops the charts, and I am always looking for inventive new ways to prepare them.

This warm kale and beet salad offers a healthy dose of kale, which is high in B vitamins, minerals, and beta-carotene. Beets are high in immunity-boosting vitamin C, fiber, and essential minerals like potassium and manganese. And mixed with garlic, ginger, and orange zest, it is a perfect complement to any meal. Here’s how to make it.


(Serves 4.)


Kale And Beet Salad

  • 2 tablespoons olive oil or coconut oil
  • 2 tablespoons fresh ginger, peeled and chopped
  • 2 oranges, zested, cut into segments (how to “zest” an orange)
  • 10 cups kale, stemmed and chopped
  • 2 garlic cloves, choppe
  • 4 beets, steamed and sliced
  • 1/4 cup chopped pistachios, walnuts, or sesame seeds (optional)


Kale And Beet Salad1. Heat a large skillet over medium heat.
2. Add oil, ginger, garlic, and orange zest.
3. Cook, stirring often, until the mixture becomes fragrant and the orange zest begins to brown, about 1 minute.
4. Add the kale, press it down, and cook for 2-3 minutes, stirring occasionally and continuing to press down until the kale wilts.
5. Transfer to a large platter and top with the beets, orange segments, and pistachios.
6. Serve immediately.


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