I was looking for recipes to post this week and although it is spring, the weather still needs to catch up to the calendar! Here is a fresh, colourful but warming dish to keep you looking ahead to fresh garden produce and the sunshine of spring. This is also a great salad to detox with.  Beets and Kale are both great detoxifiers that are full of antioxidants and nutrients.  It is gluten free and (if you omit the goat cheese) dairy free too.   It is from one of my favourite cookbooks – Joyous Health.  Joy McCarthy has some great tips, recipes and lifestyle tricks to get you eating and living well.

3 medium beets, washed, (peeled if not organic), chopped into bite size chunks
Half sweet onion, chopped
2 tbsp organic coconut oil or grapeseed oil
6 large kale leaves, washed, remove from stems, ripped into chunks
1/2 cup hemp seeds or cooked quinoa
1 tbsp balsamic vinegar
1 tbsp extra-virgin olive oil
Sea salt & ground black pepper to taste
Optional: Sprinkle goat cheese on top just before serving


Preheat oven to 350F. Place beets and onion in a baking dish with oil and season with sea salt and pepper. Bake for 45 minutes to an hour, until fork tender. Check it at 45 minutes to make sure you don’t overcook it.
When the beets are almost done, place the kale onto a baking sheet and drizzle with olive oil and balsamic. Bake for approximately 10-12 minutes at 350F.
Once all your ingredients are cooked, place them into a large bowl and mix together. Sprinkle with cooked quinoa (great to use leftovers) or hemp seeds.