Delicious Beet Salad
If you are not into juicing or smoothies and you are the type of person who prefers to chew their food, this salad is guaranteed to blow you away. It is not only cleansing and detoxifying, but it also provides your body some alkalinity which is always a bonus!
  • ½ - 1 avocado, cubed
  • 1 -2 large beet (peeled and chopped)
  • 1 small can of chickpeas drained and rinsed (I prefer to cook my own, but if you are in a hurry, canned chickpeas are a good option)
  • 1 head of kale (I like to have a variety of kale to bring additional color to the plate)
  • ½ cup of raw pumpkin or sunflower seeds (my favorite is always sunflower seeds)
  • ½ of a cucumber for added crunch(optional)
  • Salt and pepper

  • For the dressing:

  • Handful of mint leaves, julienned
  • 1 shallot, sliced
  • 2 tbsp white balsamic vinegar
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • ¼ cup extra-virgin olive oil
  • Salt + pepper
  1. Pre-heat oven to 425ºF. Line a baking sheet with parchment and place beets cut side down. Season with salt and pepper, drizzle with olive oil and roast for about 35 minutes, flipping once or twice with a spatula, until cooked under fork tender. When cool, chop into cubes.
  2. Divide the kale in half. Arrange one half evenly on a parchment-lined baking sheet and place in the preheated oven for about 5-8 minutes, turning with a spatula every few minutes, until crisp and beginning to brown. Remove from oven and set aside.
  3. To make the vinaigrette, mix all ingredients aside from the olive oil together in a bowl. Slowly drizzle in oil while whisking to incorporate.
  4. In a large serving bowl, arrange the beets, raw and roasted kale, chickpeas and avocado in rows. Add cucumbers for added crunch. Top with seeds and drizzle with vinaigrette. Toss and serve.
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