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Danielle Brasel’s Super Kale & Roasted Beet Salad Recipe

Eating a variety of colorful fruits and vegetables is one of the best ways to ensure you get all of the vitamins, minerals, and nutrients  your body needs to thrive.

From red tomatoes and yellow bell peppers to leafy greens and blueberries, brightly colored produce offers a host of health benefits such as improved vision, decreased inflammation, reduced risk of chronic diseases, and a strengthened immune system.

Super Kale & Roasted Beet Salad Recipe

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Recipe by Danielle BraselCourse: SaladCuisine: American
Servings

1

serving

    Ingredients

    • ½ cup

      cooked quinoa

    • 2 cups

      kale, chopped

    • Olive oil, to taste

    • ½

      avocado

    • 1

      roasted beet, color of your choice

    • ¼ cup

      carrots, shredded

    • ¼ cup

      almonds, sliced

    • Vinegar, flavor of your choice, to taste

    • Feta cheese, for topping

    Directions

    • Prepare your quinoa according to package instructions. 

    • Place kale into a mixing bowl. Drizzle with olive oil and massage the oil into the kale. This will help soften the kale and alleviate bitterness. 

    • Slice and dice the avocado and the beet. Transfer the kale to a serving bowl. 

    • Top with quinoa, avocado, beet, carrots, and almonds. Drizzle with vinegar of your choice. Top with feta cheese.

      danielle brasel

      “Whether you are looking to eat light or you simply enjoy eating the rainbow, this superfood salad will fuel your body with essential vitamins and minerals. I deeply believe in the power of food for our health, and this delightful salad is something you can feel good about eating. I enjoy strawberry vinegar with this salad!”

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