Beet and Feta Cheese Salad
Description
If you have a hard time eating Kale then you can easily substitute it with a spring mix or lettuce of choice. I really enjoy this salad. The Agave cuts back any of the bitterness of the Kale, and the beets are so hearty and filling. With a special surprise of feta and tasty kick of balsamic. This is great with any animal protein or as a light meal on its own. Ingredients
At a glance
Salads & Dressings
Serves
4
3 Cooked beets (cut into cubes)
1/2 cup of Feta cheese
Kale (enough to fill a family salad bowl)
2 tbs of balsamic vinegar
2 tbs of Agave Nectar or Honey
1 tsp of white, black or both sesame seeds
Pinch of salt (Celtic) and pepper
1/2 cup of Feta cheese
Kale (enough to fill a family salad bowl)
2 tbs of balsamic vinegar
2 tbs of Agave Nectar or Honey
1 tsp of white, black or both sesame seeds
Pinch of salt (Celtic) and pepper
Methods/steps
After you boil your beets and peel them, put the entire beet in the bowl with the Kale, then cover.
After this sits for about 10 minutes the hot beats will have steamed the Kale a bit and softened the leaf.
Take the beets out and cut them into cubes. Mix in a separate bowl the balsamic and Agave. Pour into big bowl.
Sprinkle on sesame seeds, salt, and pepper.
Once this is all mixed then add in the crumbled feta cheese (you don't want the cheese to get to hot from beets).
After this sits for about 10 minutes the hot beats will have steamed the Kale a bit and softened the leaf.
Take the beets out and cut them into cubes. Mix in a separate bowl the balsamic and Agave. Pour into big bowl.
Sprinkle on sesame seeds, salt, and pepper.
Once this is all mixed then add in the crumbled feta cheese (you don't want the cheese to get to hot from beets).
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