Golden Beet + Kale Salad (Cyclical Keto)
I’ve been dipping my feet in the weight-lifting world. And I gotta say, as much as I despised the thought of pushing weights amidst the sleezy, fried-chicken lookin’, selfie-taking sausage-freaks, I’m fallin’ for this liftin’ all the things lifestyle. Only problem is— the more I lift— the more I crave carbs!
For a minute there, I just caved. Yup! I’ve eaten more pints of Ben and Jerry’s this year than I’d ever care to admit. Mah bad.
Recently (must be that #newyearnewme), I’ve decided to pull it together and give cyclical keto a serious go. This golden beet and kale salad is so simple, yet SO delicious. It is by far one of my favorite winter salads. So you can imagine my sheer delight when it returned for an encore.
Golden Beet + Kale Salad
Yield: 1 giant salad / Prep time: 40 min Calories: 530 Fat: 28g Carbs: 42g Protein: 18g Sugar: 25g* Fiber: 12g
*Not a mis-type. Beets are super high in sugar. Cut the beet in half if you’re concerned with sugar content.
1 beet: red, golden, chioggia or mixed*
2 handfuls raw curly kale (massaged)
1 Tbsp cold-pressed organic olive oil
1 Tbsp red wine vinegar
1/4 cup walnuts
2 Tbsp grass-fed organic feta cheese
Fresh cracked pepper to taste
Himalayan sea salt to taste
*You’re welcome to buy store-bought beets and save yourself the time. However, plan on compromising the flavor as well.
Place beet in deep saucepan and cover with water (3-4″ over beet).
Boil beet over high heat until soft (20-40 minutes depending on size).
When soft (should be the same consistency as a boiled potato— test with a fork), transfer beet to an ice bath.
Once cool enough to handle, gently peel off skin. If beet is adequately cooked, the skin will peel with ease.
Boiled beets save 4-6 days. I generally cook 2 or 3 at a time and store the remainder in a mason jar for future munching.
Wash and massage kale. Toss in large mixing bowl.
Add beet and walnuts.
Drizzle with oil and vinegar.
Toss ingredients together.
Top with feta.
Season to taste.
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