Beet and Kale Salad with Nutty Hemp Crumble
Make this salad in less than 20 minutes. A colorful, nutrient-rich option with kale, brussels sprouts, air fryer roasted beets, and a quick homemade dressing
Servings: 4
Equipment
- 1 Air Fryer optional, can use the oven.
Ingredients
- 1 15 (ounce) can pickled beets
- 1 lb Brussels sprouts fresh
- 1 lb puprle kale or any kale variety
- ¼ cup hemp hearts
Dressing
- 2 Tablespoons olive oil divided
- 1 Tablespoons lemon juice fresh squeezed (~ half a lemon)
- 1 Teaspoon yellow mustard
- 1 Clove garlic minced
Instructions
- Drain the pickled beets into a colander. Place 1 even layer of the beet slices into the air fryer basket and cook for 10-12 minutes at 400F. While the beets are cooking, get started on your green salad.
- Add the raw Brussels Sprouts to a food processor, and pulse until small pieces form. to make it easier you can cut them in half and then pulse them. If you have great knife skills you could also slice them thinly. Place the Brussels into a large bowl or serving plate.
- Trim the kale leaves down the stem to remove the hard stalky part. You won't have to cut the whole leaf likely only the bottom ¼ of the leaves. Sprinkle ~1 tablespoon of olive oil over the kale. Then with clean hands massage the kale (yes, massage like you get at the spa) until the color has slightly darkened and it feels softer to the touch. Then roll the kale leaf up and cut to form kale ribbons. Add them to the Brussels.
- Mix the dressing ingredients together in a small bowl or mason jar and pour over the greens. Then top the salad with roasted beets and sprinkle the hemp seeds on top.