I’ve been on a mission to come up with creative and delicious salads. The latest addition to my adventure is this Beet and Apple Salad.
(Maybe I will take professional looking pics one day but for now, please excuse my styrofoam plate;))
I have crispy baked tofu on the top but it does not have to be added. The recipe is so simple that it makes the perfect last minute side. Did I mention that it’s perfect for that time of the month? (Iron!)
What did I do?
1/4 Large onion
3 tsp olive oil
1Kale bundle (about 2 cups de stemmed and torn)
1teaspoon balsamic vinegar
Sea salt and pepper to taste
In the nonstick skillet, heat 1 tsp olive oil on medium heat. Combine the sliced beets and apples with the 1/4 cup of onion. Cook about 10 minutes or until tender and sprinkle with sea salt and pepper to taste.
In another pan, pour the remaining two teaspoons of olive oil and heat on medium. Add the kale and cook for five minutes, constantly tossing it. The kale will soften just a bit but still hold its crunch. This last step was only to take away some of the harshness of chewing raw kale. Remove the kale from the heat and add the teaspoon of balsamic vinegar.
To plate, start with the kale and then the beet and apple mixture. Finally, sprinkle feta crumbles over the top.
This is where I added crispy baked tofu but the salad is fantastic without it! I imagine meat eaters can add chopped chicken or even bacon.