Beets are not the most appealing dish in the morning, but we roasted a batch the day before and made a quick marinade, convinced that we'd come around to something that looked this interesting:
There's enough sugar in beets that it's not a big stretch to enjoy them for breakfast. You'll get that jolt of instant energy. I also massaged a bunch of kale the night before with lime (you can also use lemon to break down the tough kale), olive oil, salt, and pepper. The lime brightened the kale and I used leftover beet marinade to dress the greens before assembling the salad. The final touch was a dust of crushed pistachios.
Josh sliced his beets thinly, lox-style, and enjoyed them with hummus spread on toast and topped with pistachios. It was such a simple, delicious breakfast that is abundant in iron and....holiday-colored.
Even though I didn't think my stomach could handle beets so early in the A.M., the plate was so pretty that I devoured my salad readily and enjoyed each bite.
The sliced beets are brilliant for bagels as well, and this was our Mother's Day Brunch earlier this year:
Beet & Kale Fast
Juice of 1 blood orange
2 tsp black pepper
1 tsp. sea salt
Whisk together ingredients. Set aside.
Salt, pepper, oil
Coat beets with oil, dust with salt and pepper, and wrap in foil. Roast at 400 degrees for 45 minutes. Let cool and then slice or chop and set in marinade overnight in fridge.
1 bunch kale
1 tbsp olive oil, more if needed
Salt & pepper to taste
Tear or slice kale into thin strips. Run your hands through bowl of kale with above ingredients.
Toss salad with dressing, beets, and crushed pistachios. A little bit of plain soy yogurt would be nice, too.