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Avocado slices, beets, fruit, pansies on kale
5 from 2 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.