It’s kind of a cliché already; you’re probably familiar with “Whole Paycheck Market” (aka Whole Foods). Or maybe you’ve heard it referred to as the grocery store where they accept “Yuppie Food Stamps” (aka twenty dollar bills). Where eco-conscious, health conscious, modern parents shop (aka rich folks. Or food bloggers).
Well, I’m still waiting on the “rich” part, but as a food blogger, I do love to browse through my local Whole Foods, because of the. . . well, whole foods. And preponderance of organic foods. And delicious specialty items I can’t find anywhere else. And all the incredible culinary inspiration at the prepared foods counters (aka “I bet I can reproduce that at home!”).
One of the fun activities the HH and I sometimes engage in on a Saturday is to drive over to Whole Foods and wander up and down the aisles perusing what’s new. (Okay, so I’m the one perusing and the HH is basically shuffling his feet and grumbling about having to spend half his Saturday at a glorified supermarket. But whatever.)
I We also love to check out the new healthcare products and supplements, sometimes even taste-testing protein shakes or energy bars. (Okay, that was really just me, too).
And the pièce de résistance is to peek through the glass cases with their bountiful bowls and platters of roasted vegetables, quinoa-wild rice patties, fancy stromboli, exotic cheeses, pâtés, pastas, chili-basil tofu (swoon), innovative salads and other premixed dishes to see what I might reconstruct at home, veganize, make gluten-free or render otherwise candida-diet friendly. (Again, actually just me. The HH does take a peek, though, so he can decide which dishes to tote home with us and subsequently devour for dinner).
I’ve loved the Whole Foods kale and beet salad for some time now (and shared my devotion on Instagram). Besides the cost, I wasn’t crazy about consuming brown rice syrup too often (it’s a key ingredient) as it’s a bit higher on the glycemic index than the sweeteners I prefer. So I set about creating my own version.
I am in love! This salad comes together in less than 10 minutes and is delicious fresh, yet holds up beautifully the next day. The acid in the lemon helps to soften the leaves just enough so they’re not overly crunchy, yet they do retain a firmness that is a perfect foil for the soft, sweet bits of beet. I prefer red kale so the colors are complementary (which is how I like my colors in general), but any kind of kale will do.
Even the HH was enamored and promptly asked for seconds as soon as his plate was clean. The only question left now that I’ve conquered the recipe is: whatever will we do on Saturday afternoons?
Kale and Beet Salad (inspired by Whole Foods’ salad)
When you’re looking for a salad that’s incredibly quick to prepare, bursting with superfood goodness and beautiful to boot–this is your recipe. In fact, you’ll want to make it in any case, simply because it’s delicious.
juice of one large lemon (about 4-5 Tbsp or 60-75 ml)
6 Tbsp (90 ml) extra virgin olive oil, preferably organic
1 clove garlic, minced
8-12 drops plain pure liquid stevia, or to your taste
salt and pepper to taste
1 medium head curly red kale, stems removed and torn into bite-sized pieces (I have a big mouth, so my pieces are fairly large; chop them smaller if you prefer)
1 large raw red beet, peeled and coarsely shredded
Optional add-ins: nuts, seeds, or goat cheese
In a small glass jar, combine the lemon juice, olive oil, garlic and stevia. Cover tightly and shake, shake, shake until emulsified and smooth. Add salt and pepper to taste; shake once more; set aside.
Place the kale and beets in a large bowl. Drizzle with about 2/3 of the dressing and toss. If it seems too dry, add more dressing and toss again. Serve. Leftovers will keep, covered in the refrigerator, for one day. Makes 4-6 servings.
Suitable for: ACD All stages, sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, nut free, yeast-free, vegan, low glycemic.
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