Beetlicious Kale Salad


  • I head of kale (curly kale works best, but any variation will do)
  • 2 medium sized beets.  
  • Seeds of one pomegranate 
  • Handful of hempseed
  • 4 Tablespoons Flaxseed oil
  • 2 Tablespoons Dijon honey mustard 
  • Salt and Pepper to taste


  • Boil the beets in water until they are tender. 
  • When the beets have boiled, do not drain the water. It should be bright red.  Drink it, it's filled with nutrients.  
  • Remove the skin of the cooked beets and chop into bite size pieces.
  • Chop kale finely and deseed the pomegranate. 
  • Add the beets, pomegranate and hempseed to the kale. 
  • Toss with oil and mustard.  Add extra oil/mustard for the dressing amount you desire. 
  • Serve.