It also makes a great side dish. Or pack up the leftovers and take them to work for lunch the next day! I mean, there’s like a million opportunities here, people.
I used to HATE salads because:
- I always made them the same, boring way (romaine lettuce, carrots, grape tomatoes, chicken, and some sort of nasty low calorie preservative-filled dressing). <—-Sorry if that’s currently you. BUT NO MORE, FRIEND.
- I always wanted pizza instead.
- I associated them with the terrible word, diet.😷
I now LOVE salads because:
- I try to make them as colorful and creative as possible! Oh and I swapped that nasty diet dressing for something more natural, like olive oil, lemon juice, or 3 Ingredient Creamy Avocado Lime Dressing 🙂 Trust me, it’s WAY better.
- I’ve come to realize the way a colorful salad nourishes my body and gives it the energy it needs, more so than junk food like pizza (unless it’s Healthy Cauliflower Mushroom Pizza, of course!).
- When they’re loaded with colorful produce and tons of delicious ingredients, they’re amazing! I now see salads as contributing to my success, rather than taking me away from what I really want.
It’s been a big transformation, friends! I am truly a living example of an ex-junk food lover gone healthy. If I can do it, you can do it too! It’s all about finding creative salad recipes that you enjoy and using REAL ingredients. And if you already love salads, then ONWARD!
This recipe does require some cooking, but you can always make the roasted beets and buckwheat in advance and box it up for later. I love this buckwheat because it’s easy to make, organic, and gluten-free! It tastes amazing in this Beet Buckwheat Salad!
How do you feel about salads? Are they a yay or nay?
Beet Buckwheat Salad w/ Kale, Cabbage, & Carrots
Ingredients
- 6 beets
- 1/4 cup dry buckwheat
- 1 Tbsp olive oil
- coconut oil spray
- sea salt
- purple cabbage
- kale
- sliced carrots
Instructions
- Preheat oven to 425 degrees.
- Peel and cube the beets. Place on a baking sheet and lightly spray the coconut oil over them. Sprinkle sea salt on top!
- Roast the beets for about 30-40 minutes.
- While the beets are roasting, cook the dry buckwheat according to directions (using about 1/2 cup of water).
- Prepare and put the salad ingredients (cabbage, kale, carrots, olive oil) together. Top the salads with the cooked buckwheat and roasted beets.
- Serve and enjoy!
Michelle Gwynn Jones says:
That is a very colorful salad. The only ingredient I like is the carrots, but I do know someone who would love it.
Beth@FrugalFroggie says:
Creamy avocado dresssing sounds wonderful. I want to try it!!
Nicole Escat says:
Looks so good! My husband will love this especially he is a vegetarian.
Christine McMichael replied:
That’s perfect! I hope he enjoys the recipe!
Elizabeth O. says:
I am a carnivore but I also love a good bowl of salad. This looks really fresh and lovely. Thanks for sharing the recipe! I will always go for a balsamic dressing, especially with ingredients like this!
Christine McMichael replied:
Thank you, Elizabeth! Balsamic dressing is great too!
Amy Jones says:
Looks amazingly healthy and tasty, cant wait to try this recipe out!
Christine McMichael replied:
Thank you, Amy! I hope you like the recipe! 🙂
Malena says:
Yum! Looks so healthy and colourful 🙂
Christine McMichael replied:
Thank you, Malena!
Kim @ Three Olives Branch says:
This looks amazing! I am new to the beet bandwagon but have been loving them roasted in salads, and this looks like a great way to eat them!
Christine McMichael replied:
Thank you, Kim! I hope you enjoy the recipe!
Christine | Vermilion Roots says:
I love my salad exactly like this! Colorful, filling and satisfying. 🙂
Christine McMichael replied:
I agree! That’s the best way ever! 🙂
Heather says:
Well that looks like it was a happy accident! Looks delicious, mine the beets.
Christine McMichael replied:
Haha, definitely a happy accident! 🙂 Thank you, Heather!
Ana Fernandez says:
This looks so delicious and colorful! Great for beet lovers!
Christine McMichael replied:
Thank you, Ana! Definitely perfect for beet lovers! 🙂
Tina says:
That looks so delicious! I’m designing an organic gift basket for delivery this afternoon and I’m going to include this great recipe! Thanks!!
Christine McMichael replied:
Thanks, Tina! That’s so perfect! 🙂
tara pittman says:
I love roasted beets. I need to try the coconut spray on them.
Christine McMichael replied:
Me too! I like using coconut spray because I feel like it goes on evenly and I like the sweet flavor of it. Goes well with the beets!
Emma white says:
I’m a huge fan of beetroot so will defiantly give this salad a try! Thank you 🙂
Christine McMichael replied:
That’s definitely something we have in common, Emma! I hope you enjoy the recipe! 🙂
marianne says:
I love a great beet salad and this one looks very promising. Especially the creamy avocado lime dressing.
Christine McMichael replied:
Thank you, Marianne! Beet salads are the best!
Robin Masshole Mommy says:
That sounds like a lovely salad. Perfect for beet lovers.
Christine McMichael replied:
Thank you, Robin!