Winter is fast approaching and with it comes comfort foods. And don’t get me wrong, I am all in favour of a hearty veggie chili, a creamy soup with homemade croutons, or a pasta dish with a fresh out-of-the-oven loaf of bread. We are preparing to hibernate, after all.

In winter, we tend to develop a lower level of happiness, called ennui. This feeling is often described as listlessness and dissatisfaction, which we feel most when the weather is cold, wet, and dark.  Because of this, many people will feel an overall heaviness, both physically and emotionally. To rid ourselves of this state, it is recommended to get about 20 minutes of sun exposure, incorporate exercise, and reduce sugar intake {incorporated with many comfort foods}, each and every day.

The roasted beet & kale salad offers sweetness from the beets and dried cranberries while also incorporating savory flavours from the goat cheese and walnuts, catering to all of your winter-induced cravings while keeping it light and healthy overall.

The Ingredients {Yield: 2 servings Total Time: 40 minutes}

  • 6 beets
  • 6-10 leaves kale {I used: purple kale}
  • 1/3 cup dried cranberries
  • 1/3 cup walnuts
  • 1/3 cup quinoa
  • 2 tablespoons hemp hearts
  • handful crumbled goat cheese
  • juice of 2 oranges
  • 1/2 cup balsamic vinegar & olive oil mixture

The Directions

1. Cut beets into quarters and add olive oil to coat, plus a dash of coarse salt {feel free to use a lot of olive oil as you can use the leftover beet-infused oil in the vinaigrette}

2. Roast beets in oven at 375 degrees F for approx. 25 minutes or until tender

3. While beets are roasting, juice oranges and mix with balsamic vinegar in a pan over low heat, reduce slightly

4. Once beets are ready, whisk together leftover olive oil, orange juice, and balsamic

5. In a bowl, place all ingredients {except goat cheese} and toss with vinaigrette. Add cheese last, so as not to completely soften. Eat up!

*This post is dedicated to my mama, the wellness & coaching warrior goddess


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