Recipe: Beet Lemon Kale Salad

Beet Kale Salad Recipe

Credit: Martin Delisle Flickr

Beets are a power food that should be celebrated!

These sweet root vegetables help boost immune support due to their high vitamin C content.

They are also high in nitrates which supply the body with extra oxygen boosting energy and brain productivity!

A powerful cancer fighter, beets can inhibit cell mutation and counteract cancerous cell growth thanks to the pigment betacyaninis.

Fight cancer daily by including more in your diet. Start now with this simple recipe! 

Vegan, Vegetarian, Dairy Free, Gluten Free
Serves 4


3 tablespoons extra virgin olive oil
1 clove garlic, peeled
3 large fresh beets
1 tablespoon water
1 sprig fresh rosemary
½ red onion, thinly sliced
1 head kale, finely chopped and stems removed
1 tbsp. finely chopped fresh cilantro
Juice of 1 large lemon
Pinch fresh lemon zest
Sea salt and freshly ground pepper, to taste


1. Preheat oven to 350° F.

2. Set the beets, garlic and rosemary on a large piece of parchment paper. Drizzle with 1 tablespoon of oil, water, a pinch of sea salt and pepper. Fold the parchment paper into a pouch and fold over the edges to seal the beets inside.

3. Transfer to the oven and cook until beets are tender, about 45 minutes. Remove from oven; set aside to cool.

4. Rub the skin from each beet using a paper towel once the beets are cooled then thinly slice the beets and garlic (or cut into cubes).

5. Transfer to a large bowl with the remaining olive oil (2 tablespoons) and the remaining ingredients; gently toss to combine and serve. Season to taste with sea salt and pepper.

Fight cancer with a healthy diet packed with all of the colors of the rainbow!