Kale Beet Salad with Turmeric Sauce
This recipe features an easy sauce made from only 3 ingredients: yogurt, garlic and turmeric powder. While it can be used with many veggie combinations, this recipe applies it to kale and beets, which make a delicious and nutrient dense combination.
As a busy dad who does most of the cooking in my household, I love this sauce because it utilizes a base that I always have on hand in my fridge: yogurt. I can prep it in the time it takes me to press 1 garlic clove and stir turmeric powder into yogurt. Crush the garlic clove into 1 cup full-fat yogurt. The fat helps you absorb fat-soluble nutrients in the veggies, and the turmeric stimulates bile flow which aids in digestions of fats. Stir in 1 teaspoon turmeric powder until completely incorporated.
Peel and cube your beets, and de-stem / chop your kale, but keep them separate. Steam the beets for 25 minutes or until soft. Once you pull them out of the steamer, make sure there is still enough water in the bottom and add the kale. Steam for 5 minutes -- don't overcook it.
Combine the beets and kale in a bowl and toss them with a pinch of salt distributed evenly. Taste, and add more salt if needed. Toss in 2 spoonfuls of the yogurt sauce and taste. Add more sauce until you are pleased with the result. This dish should be served warm or room temp, but not hot, or the sauce will be too runny. Since the beets have time to cool while the kale is steaming, and kale cools quickly on its own, this shouldn't be a problem.
Optional variation 1: You can try this with course beet cubes, or chop the beets more finely once they are done steaming. By chopping the beets into smaller pieces, you create more surface area for the sauce to cover which can result in a more flavorful salad. This salad also tastes excellent as cold leftovers the next day, so don't feel shy about making a lot and saving some for tomorrow!
Optional variation 2: Want a spicier sauce? (I do!) The sauce is extremely adapting and forgiving, because you can always change the yogurt / garlic ratio to control the level of spice. Try reducing the yogurt by 1/2 or adding a 2nd clove of crushed garlic!
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- Max Becher