Sauteed Kale and Beetroot Salad

I had so much fun making this lovely little health salad. All the ingredients are miracle foods and it whipped up in a matter of minutes. This would make a great dinner or could pack up nicely for an office lunch too. I decorated this with cute flowers shaped beets by using tiny cookie cutters. If you’re in a rush, just cube them up and the salad will still be great. Those little flowers really are fun though. 🙂

 

Ingredients: 

• Beets
• Kale
• Garlic
• Olive Oil
• Chia Seeds
• Walnuts
• Pink Salt

 

Directions:

Ok, there are two ways to go about this: the easier way and the healthier way. The easy way means you can use frozen pre-chopped kale (so cheap and lasts forever) and canned beets. The healthier way uses freshly chopped kale (that you maybe even grew yourself!) and beets that you’ve slow roasted in the oven, peeled and sliced. The longer way will taste better and have more nutrients to it. There are pros and cons to either depending on your mood or the day. Convenient forms of pretty darn healthy are still so much better than heavily processed snacks so don’t feel bad if you feel like cutting a couple corners sometimes.

In a skillet add some olive oil, chopped garlic, and then toss in your kale once the oil warms up. Add some pink salt and give it a stir for a few minutes until it becomes soft. Toss in a hand full of crushed walnuts to saute for just a second and then serve it up on a plate. On a seperate plate take you beets in thin slices and press a small cookie cutter into it to get cute shapes for plating, if that floats your boat. It floats mine! Place your beets on top and then sprinkle with some chia seeds. Done.

     You are also welcome to add extra olive oil here, lemon juice, a tiny splash of apple cider vinegar or any other seasoning you personally enjoy both sauteed in with the kale or sprinkled on at the end.

I love anything that gets me eating more chia seeds. Give it a try and let us know what you think in the comments below. ❤