Raw Beet & Kale Salad

Sometimes I just crave a salad. Yes, even on a cold winter day in New York this yogini needs a cool salad just to reset and lighten things up. It helps when I have these crazy beautiful beets hanging around from my Corbin Hill Farm Share. I mean, they really are just gorgeous and sweet and perfect to eat absolutely raw or with a bunch of kale and an easy vinaigrette. I topped this lunch salad for Bruce and I with a couple of slices of good Manchego cheese but feel free to skip the dairy part and keep it bare. Enjoy!

2-3 medium beets, sliced/chopped/cut into strips (I used a red variety but I suppose golden would do just fine.)

1 small bunch kale, chopped (I used Lacinato which I like for it’s crunch and slight bitterness.)

Fresh Manchego cheese (optional)


3/4 c extra virgin olive oil

1/4 c apple cider vinegar (I use Bragg Apple Cider Vinegar and ONLY Bragg!)

1 tsp honey



Chop kale and massage with your hands briefly. Add beets. Mix all vinaigrette ingredients and combine with beets and kale (a little goes a long way). Let sit and marinate for a few minutes or just eat right away!

About Tracye

Known for her motivational mantras and joyful practice, Tracye Warfield puts the play in yoga and yummy food. Tracye began practicing yoga in 1999, when she first hobbled onto the mat after a long and achy marathon. Ten years later, she walked away from a successful career in corporate America to start living the life she was meant to live. Currently, she teaches Vinyasa, Power Yoga, Hatha, and Pilates in studio classes, workshops, online, with private clients, and at her bytracye yoga.yummy food retreats throughout the U.S. and internationally.

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