Low Sodium Roasted Beet & Shredded Kale Detox Salad

Total time1 hr 15 min

Prep time20 min

Cook time45 min

Low Sodium Roasted Beet & Shredded Kale Detox Salad

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Ingredients

4 servings

For the salad

3 medium beets (about 1 lb), scrubbed
Beets Bunch Fresh Organic Beets Red Beets Cal-Organic Farms® Healthy By Choice Organic Bunch Beets Red Beet
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1 tbsp olive oil, for roasting
¼ tsp fine sea salt, for roasting
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 large bunch curly or lacinato kale (about 6 oz), stems removed, leaves torn into bite-sized pieces
2 cups purple cabbage, thinly shredded
2 medium carrots, peeled and julienned or coarsely grated
1 ripe avocado, pitted and sliced
¼ cup fresh flat-leaf parsley, roughly chopped

For the dressing

3 tbsp apple cider vinegar
¼ cup extra-virgin olive oil
1 tsp fresh ginger, finely grated
½ tsp ground turmeric
1 tsp raw honey
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Heat the oven to 400°F (205°C). Rub the beets with 1 tbsp olive oil and 1/4 tsp salt, then wrap each beet individually in aluminum foil. Place on a baking sheet and roast until a paring knife slides through the center with no resistance, 40–50 minutes depending on size.
2
Remove the beets from the oven and let them rest, still wrapped, for 10 minutes. Unwrap, then rub off the skins using a paper towel or the foil. Cut the beets into 1/2-inch wedges and set aside to cool slightly.

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