Roasted Vegetable, Brown Rice, And Kale Salad With Turmeric Carrot Dressing
Sappho Hatzis, recipe developer for Bluestone Lane in New York City, created this superfood packed salad. Turmeric, the star of the dressing, is a superfood with incredible healing properties, and eating it with black pepper and fat (from the olive oil) increases its absorption. Not only is it super good for you; this salad also tastes bangin', which is our biggest criteria for food. Stay tuned for more turmeric recipes from Sappho. -The ANY Magazine
INGREDIENTS for the Kale Salad
- 1 bunch of beets
- 1 bunch of carrots
- 2 cups kale, de-stemmed, roughly chopped, and massaged with a squeeze of lemon, salt and pepper
- 1 head of broccoli, chopped
- 1 cup mixed soft herbs; dill/basil/cilantro/mint or any combination you have on hand
- 2 cups cooked brown rice
- 1 teaspoon nutritional yeast
- ½ cup Pepitas
- ½ cup sunflower seeds
Preheat the oven to 400F. Rinse beets and toss with olive oil, salt, and pepper, and put in a roasting tray. Roast for around 40 mins, size dependent. Test to see if they are ready by poking with a knife. Once they are cooled enough to handle, the skins will rub off easily, then chop into chunks.
Scrub the carrots (peel if you prefer), toss in olive oil, salt, and pepper, place in roasting tray and roast for around 30 minutes or until cooked through but still a little firm. Reserve two carrots for salad dressing. Once cooled, chop the rest into 1/2" chunks.
While the veggies are roasting, steam the broccoli and cook the rice as per packet instructions.
INGREDIENTS for Turmeric Carrot Dressing
- 2 roasted carrots
- 1/2 inch chunk of fresh turmeric root or ½ teaspoon powdered turmeric
- 1 clove garlic, minced
- 1 tablespoon white vinegar
- 1 tablespoon apple cider vinegar
- 1 1/2 teaspoons Dijon mustard
- ½ teaspoon honey
- ½ cup extra virgin olive oil
- ¼ teaspoon salt
- freshly cracked pepper
Blend all ingredients in blender until super smooth.
DIRECTIONS for dressing
Construct the salad in a big bowl tossing together the veggies with rice and herbs, season with salt and pepper, then toss through the turmeric dressing. Sprinkle with seeds and nutritional yeast.