Beets Don't Kale My Vibe Salad

Ingredients for Beets Don't Kale My Vibe Salad

• 2 red beets, peeled and cut into 1/2-inch cubes

• 1 small red onion, diced into 1/2-inch cubes

• 45ml balsamic vinegar

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon agave nectar

• Salt and cracked pepper to taste

• 6-8 cups chopped kale

• 2-3 cups cooked wild rice, kept warm

• 2-3 grilled chicken breasts, diced and kept warm

• Roasted beets (above)

• Balsamic vinaigrette

• 110g good-quality goat cheese, crumbled

• 60g raw or roasted chopped pecans

Preheat the grill. In a medium bowl, combine all ingredients and toss to coat well. Place everything on a rimmed baking sheet lined with aluminum foil and grill until the beets are well browned and the onions are caramelized, 7–8 minutes. Keep a close eye on the cooking, because all broilers are different. Once the beets have browned, carefully cover them with another sheet of foil and continue to grill for 5–7 more minutes, or until they have softened slightly. Remove from the oven and allow them to cool to room temperature. (This step can be done ahead of time.)

Start by combining the kale, rice, chicken, and beets in a large salad bowl. Drizzle in the desired amount of vinaigrette, and toss well to coat all of the kale with dressing. Serve with crumbled goat cheese and pecans on top.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.