Golden beet, Kale, Quinoa Salad with garlicy lemon dressing

If you are new to beets, I highly suggest you give them a try. I recommend starting your taste buds off with golden beets as they tend to be a bit sweeter and taste a little less earthy than red beets. I love incorporating beets in my juices or dishes, as they are a great way to cleanse your body of toxin build up.  Not only are beets an excellent source of fiber, but also they are great for fighting against inflammation!  Once you’ve paired these golden beets, to a salad accompanying kale, pomegranate seeds, and quinoa, you’ve got yourself a powerful house salad full of fiber, protein, and antioxidants! 

This is one of my favorite salads because from start to finish this salad can be ready in just 30 minutes & holds well for the next day’s lunch! Win Win!

Ingredients: Serves 2-3

½ cup uncooked quinoa
1 large bunch of kale, stems removed & torn into small pieces
2 large golden beets, diced into bite sized pieces
½ of large yellow onion
1 large carrot stick
1 large parsnip stick
¼ cup of pomegranate seeds
2 tbsp. coconut oil*
Salt & pepper to taste

*I prefer to cook with coconut oil for its health benefits, but also feel that it adds more flavor to the dish. 

Fresh squeezed juice of 1 lemon
1-2 T of olive oil
3 cloves of garlic, minced & chopped
Salt & pepper to taste
2 tsp. of Dijon mustard (or red wine vinegar)

Cook the quinoa according to directions.  Usually, place ½ cup quinoa in about 1 cup to 1 ½ cup water. Bring water to boil. Once boiling, cover & let simmer for 15-20 minutes.

Meanwhile, in a large pot, bring water to boil. Add the diced beets & reduce the heat to a simmer. The beets will be finished when tender- roughly 15-20 minutes. Drain beets & set aside.

In a large skillet over medium heat add 2 tablespoons of coconut oil. Add the chopped carrot & parsnips (bite sized pieces). Cook for about 8 minutes.  Add the onion half way through and cook until the onion becomes translucent.  Once the veggies are tender and the onion is cooked, add the pieces of kale.  Cook until kale is tender. (About 5-8 minutes)

Reduce the heat to low. Add the beets to the skillet. Stir. Add the quinoa & mix until well combined.

Mince the garlic & either in a food processor mix together the above ingredients or hand whisk until combined.  Adjust to taste.

Add the dressing to the skillet with the dish & mix well.  Serve!

*Adding the dressing to the entire dish is perfectly fine if you plan to save half for leftovers.  The dressing will marinate over night adding a richer flavor.