Good For:



  • 6 medium beets, quartered
  • 1 red onion, peeled and thinly sliced
  • 1 cup apple cider vinegar
  • 1 cup water
  • 2 tbsp coconut sugar
  • 8 cups kale (from one large bunch)
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp Dijon mustard
  • 1 tbsp low-sodium soy sauce
  • 1/2 garlic clove, grated

For Salad Bowl:

  • 1/2 avocado
  • 1/4 lemon, squeexed
  • 1/8 tsp chili flakes, or to taste

Preheat oven to 350 F. To ovenproof ceramic or glass pot with lid, add beets and a splash of water. Cover and bake until tender, about one hour. When cool enough to handle, remove the skin from beets and cut into manageable (bite-sized) pieces. Reserve.

To medium bowl, add onions, or pack into large mason jar. In small saucepan, bring vinegar, water, and sugar to a boil. When boiled and sugar had dissolved, immediately pour over onions, cover and set aside for at least 10 minutes, or up to one month if stored in refrigerator. Add pickled onions to large bowl, saving pickling liquid.

Remove stems from kale and shred, add to large bowl with onions and massage with our hands until kale has darkened in colour and begins to tenderize about 15 seconds.

Take 1/4 cup onion pickling liquid (refrigerate remaining for another use) and add to small bowl or lidded mason jar, followed by oil, mustard, soy sauce and garlic. Shake or whisk to combine and add to kale along with beets. Toss everything together until well incorporated. Store covered in refrigerator for up to 5 days, until ready to serve.

To make this into a salad bar bowl for your lunch, simply add a portion of your salad to a to-go container. Halve, pit, and slice an avocado, then add on top a hefty squeeze of lemon to retain colour and a sprinkle of chili flakes. Enjoy!

*Heavily adapted from SAGE magazine


chopped kale
chopped beets

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