Beets by Kale Salad

This Six Ingredient Lunch is super healthy and surprisingly hearty. It is light enough for summer but will give you some needed energy. This is a simple recipe and should take you only as long as it takes to make rice to complete. This recipe makes 5 lunches. Each lunch portion has about 330 calories.

 

Total Time1 hrDifficultyBeginner

The Six Ingredients
 1 lb. Beets
 1 lb. Brussels Sprouts
 5-7 leaves of Kale
 5 oz. creamy Goat Cheese
 ¾ cup Mixed Rice
 10 tbsp of your favorite Balsamic Vinaigrette

Preparation Instructions
1

Preheat the oven to 450 degrees.

2

Peel the beets and wrap them in aluminum foil and put them in to the oven for 20-30 minutes. Continue to the next directions but when the beets are done take them out and cool them. Cut them into bite sized pieces.

3

Prepare the rice per the package directions. Continue to the next direction but when the rice is done strain it and let it cool.

4

Slice the brussels sprouts into about 1/8 inch slices and put aside. We used this great mandoline to slice our sprouts.

5

Remove the bitter stalk of the kale and then cut the leaves so they are about the same thickness as the brussels sprouts.

Assembly Instructions
6

In large bowl, mix all the prepared ingredients from above. Separate the salad into 5 equal portions. We used these containers.

7

We recommend crumbling 1/5th of the goat cheese over the salad when ready to eat. Along with the goat cheese we would recommend adding 2 tbsp. of dressing to the salad when you are ready to eat. The ingredients can all be added before because they are pretty hearty but it could get a little soggy. Your choice 😉

Ingredients

The Six Ingredients
 1 lb. Beets
 1 lb. Brussels Sprouts
 5-7 leaves of Kale
 5 oz. creamy Goat Cheese
 ¾ cup Mixed Rice
 10 tbsp of your favorite Balsamic Vinaigrette

Directions

Preparation Instructions
1

Preheat the oven to 450 degrees.

2

Peel the beets and wrap them in aluminum foil and put them in to the oven for 20-30 minutes. Continue to the next directions but when the beets are done take them out and cool them. Cut them into bite sized pieces.

3

Prepare the rice per the package directions. Continue to the next direction but when the rice is done strain it and let it cool.

4

Slice the brussels sprouts into about 1/8 inch slices and put aside. We used this great mandoline to slice our sprouts.

5

Remove the bitter stalk of the kale and then cut the leaves so they are about the same thickness as the brussels sprouts.

Assembly Instructions
6

In large bowl, mix all the prepared ingredients from above. Separate the salad into 5 equal portions. We used these containers.

7

We recommend crumbling 1/5th of the goat cheese over the salad when ready to eat. Along with the goat cheese we would recommend adding 2 tbsp. of dressing to the salad when you are ready to eat. The ingredients can all be added before because they are pretty hearty but it could get a little soggy. Your choice 😉

Beets by Kale Salad (~330 calories/lunch)

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