Power-food Salad

So Friday, I got this beautiful CSA box full of organic fruits & veggies.  So today I decided I had to do something with that gorgeous kale and beets.

I started by preparing the beets.

Cut off stems and wash them well.  Place the beets in a oven-proof pan with about 1/2 of water.  Cover tightly with foil and cook in a 350 degree oven for 1-1 1/2 hours until beets are tender.  Let cool, then peel off the skin. (If they are fully cooked, it comes off very easily)

Wash Kale and remove from the spine.  Peel carrots and cut into matchstick size pieces.

Tear kale into bite-size pieces and place in a large bowl along with carrots.

Cut beets into small wedges and add to salad.

Chop a handful of Italian Parsley and slice 1/2 red onion and add to the mix.

Make the dressing:

Zest and juice 1 orange.

Add 1 1/2 tsp vinegar ( I used Pear-Pomegranate)

1/2 tsp salt, a pinch of pepper and a tsp of sugar or honey.  Whisk in 1/4 cup good quality olive oil.  Pour over salad.

Top with 3/4 cup Feta Cheese, and toasted almond slices.

Yumm! So delicious and so healthy!