Baked Beet Soup

Baked Beet Soup

Peel 4 medium beets and cut into 1/2-inch pieces.

Toss in baggy with 1 tablespoon olive oil, 1 teaspoon salt, pepper, tumeric, onion powder, garlic salt to taste.  Pour on a baking sheet. Roast at 450 degrees F, stirring once or twice, until tender, 35 minutes.

Meanwhile:

Saute ½ cup chopped onion, 1 clove garlic minced, and ½ cup celery thinly sliced. 

½ cup diced carrots

add 2 cups vegetable broth

simmer while chopping cabbage.

Add 1 cup cabbage chopped

Add roasted beets.

1 can (1 ½ cup) Simple Truth Organic Tri-bean blend, drained

Simmer until cabbage is starting to get soft.

Salmon Kale Baked Salad

 1 filet salmon, I use frozen

1 frozen lemon cube (ice cube tray)

¼ - ½ tsp Turmeric

¼ cup julienned carrots

2 large kale leaves, stems removed, chopped

Tessemae’s All Natural Green Goddess Dressing/Marinade/Dip

Baking dish deep enough to hold greens like a bread pan

Salad greens of choice

Cover a baking dish with foil and add salmon.  Sprinkle with Turmeric and add the lemon cube.  Bake for 30 minutes.  Add carrots then top with the kale, then drizzle with dressing.  Bake another 10 minutes.  The kale will be light and crunch on the top, which is really good over the salad.  Put over salad greens of choice warm or cold.