It’s quite possible that I ate this many beets while Sean and I spent the month of May in Maui. We were WWOOFers on a farm in Pukalani that specializes in growing many varieties of beets.

Beets are a great source of the phytochemical, betaine, important for preventing heart disease, stroke, and other conditions which are related to blood clots and plaque formation. They are also high in vitamin C, potassium, and folate (more so when eaten raw).

This beet and kale salad is a great way to eat your beets raw… AND don’t throw out the greens! They make a great salad on their own, or you can roast/sautee them with onions, garlic, and your favorite spices.

Beet and Kale Salad

• 4 Beets (red, purple, yellow, any kind you like!)
• 1 bunch of Kale
• 1/2 Onion
• 1 Carrot
• clove of garlic
• 1 tsp salt
• 1 tsp. Basil & Oregano
• 1/4 cup of Pumpkin Seeds or other nuts/seeds
• 4 T. olive oil
• 2 T. apple cider vinegar
• 1 T. balsamic vinegar
• 1/2 tsp. mustard

METHOD:

Chop all vegetables and mix with last four ingredients (dressing). Toss gently and serve cold.

If you’re craving a warmer dish, you could cook the beets (bring to boil in pot and simmer until tender – about 1 hour), blanch the kale (place in a large pot of boiling water for 30 seconds. Place in strainer and cool with cold water, cut into bite size pieces), and lightly toast the seeds (place them in a dry skillet and cook over medium heat. Constantly stir the seeds to ensure even cooking. When they begin to pop and give off a nutty aroma, they are ready. Set aside to cool.)