Beet, Kale, and Walnut Salad

Salad

3 to 4 beets, peeled and cubed

1 bunch kale, rinsed and chopped

1 cup raw walnuts, lightly roasted

½ cup organic feta cheese (optional)

freshly ground black pepper (optional)

Dressing

3 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar

1 tablespoon pure maple syrup

2 tablespoons finely chopped fresh basil

¼ teaspoon sea salt

Instructions

Preheat the over to 350°F.

To prepare the salad, place the cubed beets in a steamer basket over about 2 inches of water in a 2- or 3-quart pot. Place a lid on the pot and cook over medium heat for 10 to 15 minutes or until tender. Transfer to a bowl to completely cool.

Place the chopped kale into the steamer basket and steam for 5 to 10 minutes, or until tender but still bright green. Transfer to the bowl with the beets.

Spread the walnuts out on a small glass baking and roast in the oven for 12 to 14 minutes. Let cool completely. Transfer to the bowl with the beets and kale.

To make the dressing, whisk together all the ingredients in a small bowl.

To assemble the salad, pour the dressing over the beets, kale, and walnuts, and toss to coat.

Top with the feta cheese and freshly ground back pepper if desired.

Yield: 4 to 6 servings

The Whole Life Nutrition Cookbook by Alissa Sergersten and Tom Malterre, MS, CN, pg 224