Garlic Lemon Kale Salad with Golden Beets and Chickpeas

Most people enjoy their salads with red beets, but those who may be afraid of the intense flavors of the darker variety may enjoy the mildness of golden beets. They are a great addition to salads, as they’re a good source of fiber, helping you stay full, and they’re also rich in other nutrients such as potassium and calcium. This salad is simply dressed with garlic paste and lemon, making it a great side dish for many different types of meals. This dish can also easily be made vegan or dairy-free by removing the Parmesan cheese and instead topping the dish with nutritional yeast or even a type of nut.

Serves 2

2 large golden beets

2 tablespoons extra-virgin olive oil, divided

4 cups kale

1⁄4 teaspoon salt

2 cloves garlic

Juice of 2 lemons

1⁄2 cup canned chickpeas, rinsed and drained

1⁄2 cup cherry tomatoes, chopped

2 tablespoons Parmesan cheese

1⁄4 teaspoon pepper

1. Preheat oven to 425°F. Peel beets and cut off both ends. Spiralize using a small-noodle blade. Place on a baking sheet lined with aluminum foil and drizzle with 1 tablespoon olive oil. Bake for about 15 minutes or until beets are soft.
2. Place kale in a large bowl. Add 1 tablespoon olive oil and salt. Massage kale by rubbing leaves between your hands until they have softened. You want these leaves to be extra soft so they absorb your garlic paste later on.
3. Finely mince your garlic. You want it to form a paste, so if you have chopped it a bunch and it isn’t getting any smaller, try adding a little bit of salt into it to soften. Keep mincing until it is very fine and gooey.
4. Add garlic and lemon juice to kale and toss until kale leaves are evenly coated in garlic paste and lemon.
5. Top kale with chickpeas, tomatoes, and finished beets, breaking up the noodles if necessary. Finish off with Parmesan cheese and pepper.