Simple beet salad

This easy to make beet salad goes with practically everything. Change it up every time you make it by replacing the kale with other greens such as baby spinach, arugula or parsley and switching the balsamic vinegar with freshly squeezed lemon or orange juice, or a combination of both!

Ingredients (serves 4-6)

- 6 medium size beets, washed, peeled and diced

- 1 Tablespoon apple cider vinegar

- 1/2 red onion, minced

- 1 garlic clove, mashed

- 3 Tablespoons balsamic vinegar

- 3 Tablespoons extra virgin olive oil

- 1 cup baby kale

- sea salt and freshly ground black pepper, to taste

Place the beets in a saucepan, add in the apple cider vinegar and cover with water. Boil until you reach desired tenderness (about 25 minutes for an 'al dente' texture), drain and allow to cool to room temperature. Add to a bowl with remaining ingredients, toss to mix and enjoy!