roasted beets, a very simple kale salad & 14 minute salmon

because we have body goals this summer!

this is a beet stan account!

I was originally going to give you guys a different recipe this week but there were lots of requests after my latest reel I posted to IG earlier this week for the breakdown of my very random but very delicious beet kale salad & roasted salmon!

So here ya go!

A couple of things:

• Quality avocado oil: This salad is VERY simple so you want to use the best ingredients i.e a good avocado oil! I love La Tourangelle Avocado oil. They are available at most retailers like Whole foods & online too!

• Dino kale - the goat of kale IMO! I leave the steams on because once you massage the kale it softens it up and makes it more manageable to eat.

• Beets - I f*cking loveeee beets! I used to be a hater of them but nope not anymore. They are earthy, sweet and so freaking good! Red beets are VERY earthy in flavor but if you happen to grab yellow or white beets they are more sweeter. Either work in this salad tbh. It adds a nice texture to the salad.

• Mama Teav Hot Garlic Oil: optional but adds a nice kick to the salad! Love love love this brand, my new fave!

Kale Salad

• 1 bunch dino kale, 1/2 inch stems removed then chopped

• 1/2 meyer lemon, juiced

  • hot saucie tip: if you can’t find meyer, just grab a regular lemon

• 1/2 teaspoon red pepper flakes

• 3 tablespoons avocado oil

• 1/4 cup freshly grated parmesan cheese

• Maldon finishing salt (yes, this matters) & fresh cracked black pepper

Directions

1. Add kale in a big mixing bowl with the lemon juice, s+p and avocado oil. Massage the kale (with your hands) for about 1 minute. Massaging helps soften the kale while also getting all the ingredients really in the crevices of the kale.

2. Add parmesan cheese + red pepper flakes & toss!

3. The longer the kale sits the more tender it becomes.

Roasted Beets

• 1 bunch beets, rinsed in cold water & stems chopped off

• drizzle of EVOO (extra virgin olive oil)

• kosher salt & fresh cracked pepper

Directions

1. Pre-heat oven to 400 degrees

2. On some alumniun foil, season beets with salt & pepper and a drizzle of EVOO

3. wrap the beets tightly in the foil so they can roast/steam

4. Let the beets roast in the oven for about 50-60 minutes, depending on your oven it may take longer or shorter amount of time.

5. Toward the 50 minute, poke the beets with a knife to see if they are fork tender, if so remove the oven and let cool. for about 10 minutes.

6. After about 10 minutes, the outer skin will slide right off

7. Chop and add to kale salad

14 Minute Salmon

• 1-2 portions of salmon

• kosher salt & black pepper (or whatever seasoning you like)

Directions

1. Pre-heat oven to 425

2. Season salmon with salt & pepper

3. Bake salmon in the oven for 14 minutes for the perfect medium cooked salmon. 12 if you like medium rare & 15 if you like well done salmon!

4. Once your salmon, top off the salad with your salmon & drizzle with a little garlic crisp oil! ENJOY!

Fun fact: Definitely learned this watching FOREVER on Netflix. Eric (the dad) bakes it for 12 minutes but I found my sweet spot was 14 minutes…perfect :-)