Roasted Beet & Kale Salad

Earthy, vibrant, and detoxifying — a salad that balances flavors and colors.

Ingredients:

2 medium beets, roasted and diced

2 cups kale (may substitute arugula or other green as desired)

1/4 cup walnuts

1 tbsp olive oil

1 tsp apple cider vinegar

Sea salt to taste

Instructions:

Roast beets at 400°F (200°C) for 30–35 min.

Combine beets, kale, and walnuts.

Drizzle with olive oil, vinegar, and salt; toss gently.

AIP-Friendly Variant: Use approved nuts or omit if sensitive.

Mindful Eating Note:
Notice the contrast of textures and earthy sweetness — a small but powerful act of self-care.