Chermoula Beets and Kale Bowl
Ingredients
- 6 medium to large Beets
- 1 Lemon — juiced
- 3 tablespoons SupHerb Farms Fusions® Chermoula
- 1/4 cup Greek yogurt
- 4 tablespoons Extra virgin olive oil
- 1/2 cup Fresh parsley — diced
- 1/2 cup Kale — wilted
- to taste Salt and pepper
Categories
- Categories: African, Moroccan
- Ingredients: Bowl, Entrees, Plant-Based, Plant-Forward, Salads, Vegetarian
Preparation
- Place water in a 3-quart saucepan and bring to a boil.
- Add beets and simmer until beets are tender when pierced with a fork, about 45 minutes.
- Cool, peel, and cut beets into bite-size pieces. Place in a serving bowl.
- Place lemon juice, SupHerb Farms Fusions® Chermoula, yogurt, salt and pepper in a small bowl.
- Whisk in olive oil, and then toss with beets. Let sit a few hours.
- Just before serving, sprinkle with parsley and place on wilted kale.
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