winter salad with golden beets & kale

it finally snowed here, so we made this for our much-needed warm lunch. great for those of you who still hate vegetables!

you’ll probably want to serve this with some lentils and rice, so cook those first.

we used golden beets here because they’re much less messy than regular beets, especially for our cutting board!

1. cut off the ends of the beets (two beets per person) and scrub/peel the skin to your preference. slice the beets into medallions, about 1/4 inch thick. make sure the slices are even or you’ll end up with uneven cooking.
2. place the medallions in a pan and splash in some water, just enough to cover the bottom of the pan. cover and let steam on medium-low heat for about 5 minutes.
3. add in 1 tbsp earth balance (non-dairy butter) and a few drops vanilla extract. let the beets crisp up, about 5-10 minutes.
4. turn the heat to low and add on top some chopped kale (bite-sized) and let it steam for a couple of minutes or until the kale is bright green.
5. toss the kale and beets in a pinch of sea salt, raw sunflower seeds, and raisins. serve warm with lentils, beans, and/or rice.