warm kale & beet rice salad

Move over cauliflower—beet rice is here! Warm, garlicky, and full of texture, this salad features beet as a double agent, offering both a yummy bottom and a tasty top in the form of Beet Green Pesto. We love this on its own as a meal-sized salad, but its festive colors also make it a phenomenal side dish for entertaining.

Yield 4 servings
Prep Time 10 minutes
Cook Time 50 minutes
CLEANSE

2 medium beets, washed and trimmed

Pinch of Himalayan pink salt

Pinch of freshly ground black pepper

2 tbsp olive oil

4 cloves garlic, minced

2 heads lacinato kale, chopped

¼ cup roughly chopped walnuts

¼ cup Beet Green Pesto

1 avocado, cubed (optional)

1   Preheat the oven to 400°F. Wrap the beets in foil, and place in the oven for about 45 minutes or until tender. Carefully unwrap and let cool. When cooled, peel and cut into quarters.

2   In a food processor, combine the beets, salt, and pepper. Pulse several times to create a rice-like consistency.

3   In a medium sauté pan, heat the oil over medium-high heat. When hot, add the garlic, kale, walnuts, and a pinch of salt. Sauté, stirring continuously, for 3 to 5 minutes or until the kale has wilted and the garlic is fragrant.

4   Add the beet rice and pesto and stir to combine. Cook for 2 minutes more, stirring occasionally. Serve warm, topped with avocado, if using.

variation

Try topping with a poached or hard-boiled egg (when not cleansing), chicken, salmon, or our Plant-Powered Not-Meat Balls.