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! {vegan, gluten-free]](https://www.jaroflemons.com/wp-content/uploads/2016/03/Beet-Buckwheat-Salad-1-550x460.jpg)
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!
Nutrition
michelle says:
i am trying to eat better but i am picky so while this salad looks and sounds good it is not for me. i would eat the kale and thats about it. however, that is okay because i have found things that work for me & my taste 🙂
Christine McMichael replied:
I totally understand, Michelle! You have to find what works for your body and for your tastebuds as well 🙂
Dawn gibson-thigpen says:
oh my this looks so amazing. i could totally go for something like this right now and I am a total beet lover.
Christine McMichael replied:
Thank you, Dawn! 🙂
Amanda says:
Wow! I can’t wait to try this! This is perfect for Spring and looks so yummy!
Christine McMichael replied:
I hope you like it, Amanda! Thank you!
Melisa says:
I love beets so much it’s borderline obsessive. I’m willing to try any recipe that includes them. This one sounds particularly yummy.
Christine McMichael replied:
Hahaha, I know exactly what you mean Melisa! I feel the same way! 🙂
Eugenia says:
Love this salad and all the ingredients! So colorful and creative! Yum! Amazing recipe!
KRYSTLE COOK says:
I love all of the colors in this salad. It’s so pretty and inviting. Perfect for beet fans.
Anne says:
Beets and I are BFFs, so this salad looks absolutely amazing! Also, the colours are wonderful 🙂
Amanda | Maple Alps says:
I love everything about this salad! I think I know what I want for lunch today!
Justin says:
Sounds great!
Dom says:
Uhhh – this looks incredible…and I hate kale! LOL!
Sylwia | Vibrant Food Stories says:
This salad looks literally like spring! Perfect for the april month in Sweden (this season is just in between winter&spring and so hard to decide what to eat 😉 )
Big hugs from Stockholm!
Ryan Escat says:
Such a healthy recipe. It looks quite tasty. I want to try this kind of salad
Bethany @ athletic avocado says:
I LOVE everything in this salad! What a beautiful mistake 😉
Thalia @ butter and brioche says:
Such a nourishing power bowl. Definitely have to try this recipe… Xx
Kathy Kenny Ngo says:
Oh trust me when I say that I have been there … I bought so many items before and then they went bad.