Roasted Beet, Garlic Scape, and Kale Salad

Asian Rice Mix

Asian 8 Grain Rice

Raw Carrot and Beets cubed, drizzled with EVO and tossed in Lemon Juice

Carrot and Beet Raw Salad with Lemon and EVO

Kale, Roasted Beets, Feta. and Sunflower shoots

Freshly Done

Anasazi Beans

Beans Beans Beans

What else to do with Kale and Roasted Beets

Kale, Beet, Feta and Sunflower Shoots

Roasted Beet, Garlic Scape and

Beans are Anti Inflammatory

Bean, Avocado, Garlic Scape Salad

Kale Salad — an all-new recipe that looks delish!

 In order to make this Roasted Beet, Garlic Scapes and Kale Salad, I had some ‘mis-en-plac’ to do. Cook once, eat twice is what they teach in school.  I take that a bit farther. I’ll make the basics in larger quantities and that leaves me with a lot of ways to use the same things. My challenge is making the right amount and getting a flavor filled variety. No one wants to get bored.

I love salads but I’m not always eager to put one together at the last minute. It’s summer. And that means farmer’s markets are bountiful.   We’ve experimented a lot of late – it beats paying restaurant prices and as a decent home chef, I can make it work.

Beans?  Man, I’ve never liked them.  But I’ve got to make some changes. Beans are high fiber, higher protein, cleansing, and economical. I’ve got to try. Again.

I got up this morning to a freshly soaked pot of beans.  I don’t have a clue why people love them, but once again, I am going to try.

First up was to cook my Anasazi Beans on a slow simmer.

But while at it, I  made not 1 but 3 salads. In 35 minutes!

I happen to love raw beets and carrots with a drizzle of EVO and lemon juice.  (Extra Virgin Olive Oil). I got busy peeling and chopping.  Three Salads in the time it takes to cook beans: 35 minutes exactly

Cook the beans in a large pot covered with 3 x the water as beans. Peel and chop your beets and carrots while this starts simmering. Set oven to roast at 400, spread beets on a cooking pan and drizzle with a little EVO and salt. Roast for 20 minutes, stirring halfway through. While this cooks:

  1. Raw Beet and Carrot Salad: Chopped Beets and sliced carrots tossed in a bit of lemon juice and EVO, sprinkled with salt and pepper, add some pine nuts, add some of whatever you want. Or savor this and add to other green salads
  2. Then I rinsed my cooked beans and tossed a cup into a salad bowl along with several delightfully fresh chopped ingredients: Tomato, Avocado, Scapes and more lemon juice and EVO.  I added some 9-grain rice.   And there it is. A bland yet healthy light salad with just enough flavor that it’s more exciting than boring.  And you can add whatever other texture or flavor, color or texture you want.
  3.  The Main Event: An inspired salad of Roasted Beets, Garlic Scapes, and Kale.  I made some 9-grain rice to add. Tossed in some Feta for flavor. Made a quick dressing of lemon juice, olive oil, balsamic, garlic, and salt.  I’ll put the dressing on the salad just before we eat it.

That, friends, is how I created 3 great salads in 35 minutes including cooking the beans and the rice, roasting the beets, and enjoying a savory breakfast right afterward.  It’s taken the rest of the day to get the photos, do some research, print some Anti-Inflammation documents, and get my photo printer to cooperate.

Why is that important?
I get to play with menus on Thursday. I might do some photos and videos, but we’ll spend the morning creating new things and finding fun ways to incorporate this Anti-Inflammation plan into already healthy recipes. I’m spending time with my friend Teri, and we are going to have fun in the kitchen.  And I’m bringing her a packet of information that I compiled for this Anti-Inflammation madness.

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