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Lynn Reardon: "I used beet greens for the kale and added roast s…" Read More
10Ingredients
75Minutes
170Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 beets (medium, washed,, peeled if not organic, chopped into bite size chunks)
- 1/2 sweet onion (chopped)
- 2 Tbsp. organic coconut oil (or grapeseed oil)
- 6 kale leaves (large, 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
- goat cheese (Optional: Sprinkle, on top just before serving.)
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium280mg12% |
| Potassium320mg9% |
| Protein4g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber3g12% |
| Sugars7g |
| Vitamin A50% |
| Vitamin C40% |
| Calcium10% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Lynn Reardon 8 years ago
I used beet greens for the kale and added roast sweet potatoes topped it with Parmesan and garlic, excellent!