Asparagus and Beet Salad
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Ingredients
- 2 cups fresh beets
- 2 cups fresh asparagus
- ½ teaspoon oregano4 cups raw kale
- 4 tablespoons raw almonds
- 2 tablespoons raw cashews
- Dressing
- 1 teaspoon balsamic vinegar
- ½ teaspoon extra-virgin olive oil
- ¼ teaspoon coconut sugar
- ½ teaspoon dill
- ¼ teaspoon marjoram
Instructions
- Wash vegetables thoroughly and cut into bite sized pieces. Steam the beets in a large pot with a metal strainer and about 1 inch of water covering them in high heat. After 20 minutes, add the asparagus pieces. When tender (about 5 minutes), add kale. Steam approximately 5 minutes until kale is bright green in color. Remove strainer from pot and run cold water until vegetables are cool. Put vegetables in a medium sized bowl. Chop almonds and cashews and place on a cookie sheet. Broil in oven, stirring occasionally until aromatic. Remove from oven and set aside. Mix dressing ingredients and pour over vegetables, sprinkling the nuts on top.
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