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You are here: Home / Recipes / Healthy / Kale Bowl, Marinated Beets, Fruit, and Pansies

Kale Bowl, Marinated Beets, Fruit, and Pansies

April 27, 2017 Updated September 4, 2018 7 Comments

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My favorite way to eat kale.  A huge kale bowl, marinated beets, fruit, and pansies…because they are growing in my garden and call spring.

I love creating food with seasonal foods and with what I can find growing in my garden and around my yard.  A kale bowl, marinated beets, fruit, and pansies have become my favorite salad bowl.  It’s loaded with flavors and nutrition.
 
I walked around my yard looking for a new star.  Pansies!  Pansies are edible just ask the deer that eat every pansy that I plant.

How to make a fresh garden salad:

I love eating clean whole foods.  I feel so much better when I do.  I decided to make a Kale Bowl instead of a Buddha bowl.  No grains, no protein, just plant based with a few pansies for a garnish. This kale bowl is topped with roasted marinated beets, oranges, strawberries, avocado and a few toasted almonds.

I like to start with washing and prepping the kale.  Thoroughly wash kale and pat dry.  Remove the tough stem and roughly chop.  Place the dry kale in a container with a lid.  Refrigerate.  The kale will last for 3-5 days or longer if nice and fresh.  This is great to have on hand and saves prep time for meals.

Was the beets and remove the long tops.  Don’t throw them away.  I like to juice them, but they can be sauteed as well.

Preheat oven to 350F.  Place beets on a large sheet of heavy aluminum foil.

Crimp the edges nice and tight.  Place on a baking sheet and cook in preheated oven for at least an hour or until a skewer can be easily inserted.

Remove the skin by gently rubbing with a cloth or paper towel.

Slice, dice or quarter the beets.  Whatever suits your fancy.

Mix juice from an orange, 2 tablespoons vinegar, and zest from 1/2 an orange to make the marinade.

Pour over chopped beets.  Refrigerate for at least an hour. They will last refrigerated for 3-5 days and the flavors improve over time.  Another advance prep step.

If you would like to roast the almonds, roughly chop.  I like to throw nuts into my huge mortar and give them a good bash just to break them up a bit.

Toss into a skillet with about 1 teaspoon oil or butter or they can be dry roasted.  Your choice.  I’m opting for butter because buttered and salted almonds on a salad are the bomb.

Cook over low heat until lightly brown.  Remove from heat.  Nut’s can be toasted in advance as well and stored at room temp.  I don’t know how long they will last because I have never kept them around for longer than a day because we eat whatever is leftover.

In a small pint jar add all the ingredients for the dressing.

Give it a good shake for a minute or so.

Dressing can be made in advance as well.

To assemble:  Place desired amount of kale in a serving bowl. I like about 1 1/2 cups per serving for a main course salad.  Massage 2 tablespoons of the dressing into the kale.

Arrange the marinated beets, sliced avocado, orange wedges, sliced strawberries on top of the kale.
Sprinkle with toasted almonds. You can sprinkle with hemp hearts, chia seeds, sesame seeds, micro greens,  etc. Customize your Kale bowl.  I think grilled Salmon and cooked quinoa would be delicious.

Avocado slices, beets, fruit, pansies on kale
5 from 5 votes
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Kale Bowl with Marinated Beets, Fruit, and Pansies

A kale bowl, marinated beets, fruit, and pansies have become my favorite salad bowl. It’s loaded with flavors and nutrition.

Course Dinner, lunch, Salad
Cuisine American
Keyword Kale Bowl with Marinated Beets, Fruit, and Pansies
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 people
Calories 383 kcal

Ingredients

  • 1 bunch Kale curly leaf
  • 4-5 small to medium size red or golden beets
  • 2 oranges
  • 1/2 cup strawberries sliced
  • 1 avocado halved and sliced
  • 1/2 cup almonds toasted if desired or any other nuts
  • pansies (Beet sure they are pesticide free) garnish

Beet marinade:

  • juice from one orange
  • 2 tablespoons citrus champagne vinegar
  • zest from 1/2 an orange

Vinaigrette:

  • 1/4 cup citrus champagne vinegar or champagne vinegar
  • 1/4 cup avocado oil
  • 1/2 teaspoon dijon mustard
  • salt and pepper to taste

Instructions

  1. I like to start with washing and prepping the kale.  Thoroughly wash kale and pat dry.  Remove the tough stem and roughly chop. Remove and wash beets.  Wrap in foil and crimp edges tightly. Set on a baking sheet and place in a preheated 350F oven.  Bake for 1 hour or until no longer hard. I like to use a wooden skewer to poke the beets with.  The skewer should slide in easily. Segment on of the oranges.  Reserve juice and orange zest.  Set aside.
  2. For the Marinated Beets:  Mix juice from one orange, vinegar and orange zest together.  Pour over cooled, cooked beets. Refrigerate for at least an hour or up to 3 days.
  3. For the Salad Dressing:  In a pint jar combine, the vinegar, avocado oil, dijon, salt and pepper.  Shake vigorously until well blended.  Refrigerate until ready to use.
  4. To assemble the Kale Bowl:  Toss about 1 1/2 cups of chopped kale with 2 tablespoons of the dressing.  Massage kale until it begins to soften.  Place in a bowl.  Arrange marinated beets, orange segments, strawberries, avocado, slices and almonds.  Serve immediately.  Makes approx 3-4 servings.
  5. Optional toppings:  hemp hearts, chia seeds, sesame seeds, micro greens, other nuts and seeds

Recipe Notes

  • 60 minute cooking time is for the beets.  Beets can be cooked in a pressure cooker which would decrease the time significantly.

 

Nutrition Facts
Kale Bowl with Marinated Beets, Fruit, and Pansies
Amount Per Serving (4 g)
Calories 383 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 3g15%
Cholesterol 0mg0%
Sodium 73mg3%
Potassium 852mg24%
Carbohydrates 26g9%
Fiber 9g36%
Sugar 13g14%
Protein 7g14%
Vitamin A 1670IU33%
Vitamin C 71.6mg87%
Calcium 117mg12%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Previous Posts:

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Carrot Cake Oatmeal – My Way

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Filed Under: Healthy, Salads, Vegan, Vegetarian Tagged With: healthy, Salads, vegan, vegetarian

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Comments

  1. Tann says

    March 3, 2023 at 6:42 pm

    5 stars
    I ALWAYS turn to this recipe whenever i roast beets! I used to hate beets… but the beet/orange combination is to die for! I share this recipe with all my friends whenever theyre wanting to use roasted beets to their meals!!

    Reply
    • Janet Barton says

      March 3, 2023 at 9:24 pm

      Thank you so much! I agree beets and oranges were meant for each other!

      Reply
  2. Quinn says

    April 28, 2017 at 5:05 am

    You don't know me, but I love your blog! And I think you are a food rock star! And every Christmas we have your bread pudding! And we love fat sauce, and I just tried your latest avocado quinoa salad. Delish! Keep on keeping on! You make a difference to little old me! 🙂

    Reply
    • Janet Barton says

      April 28, 2017 at 9:54 pm

      Thank heavens for little old you! Thank you so much for making my day. I'll keep on for sure. xoxo

      Reply
    • Janet Barton says

      September 14, 2017 at 9:34 pm

      Thank you so much. You have just made my day.

      Reply
  3. Aussie girl says

    April 27, 2017 at 11:07 pm

    Janet it's your aussie friend here…you inspire me darling every time you post, your recipes always look doable and I always think Yes, I will make that but sometimes never get around to it, life is so busy but please keep posting your recipes especially your healthy clean eating ones, I love them and they always look delish…keep up the excellent work. Xxxx

    Reply
    • Janet Barton says

      April 28, 2017 at 9:55 pm

      Thank you so much Aussie girl. You have completely brightened my day. I'm so happy to hear I have friends down under. You're the best. xoxo

      Reply

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Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

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