Eat Your Colors: Red Beet, Purple Cabbage, and Green Kale Salad

Beet Juice and Olive Oil

It would be a distraction to speak of the merits of antioxidants and phytochemicals because it is not my specialty.  I find it much easier to follow the food rule: “Eat Your Colors” from Michael Pollan’s book, Food Rules, An Eater’s Manual.  

Eating your colors will pretty much ensure that you are receiving a variety of beneficial nutrients while expanding your personal palate for fruits and vegetables. 

Beet, Cabbage, Kale Salad

Red Beet, Purple Cabbage, and Green Kale Salad

4-5 red beets, peeled and quartered

½ head of purple cabbage, sliced into ½ inch slices

1 Tablespoon olive oil

1 bunch of green kale, torn into small pieces

Roast beets at 350 degrees for 30-40 minutes or until able to pierce with a fork.  Heat olive oil in a large pan and add slices of purple cabbage and sauté until the slices just start to wilt.  Wash and dry kale. 

Place washed kale into a large salad bowl.  Add warm cabbage and beets to kale.  Cover salad bowl to allow the kale to steam slightly.

Serve with your choice of dressing or a simple lemon dressing:

Simple Lemon Salad Dressing

½ lemon, juiced

2 tablespoons olive oil

Salt and pepper to taste

Whisk together above ingredients.