Have you ever made yourself an out home spa?
A workout, a long stretch, a shower, time to actually use the lotions and products I buy, but rarely make time to use. These are my at home spa practices. I blow dry my hair, I make myself a cup of tea, I sit in a comfortable chair and read a book or simply do nothing and I eat the most nutritious and nourishing meal I can think up.
How often do I do this at home spa day? Never. I have never done this in its entirety, at least not since having kids, but I can dream, right? If you're like me and you don't have an entire day to dedicate to an at home spa, there's still good news! Just one of these spa practices can be hugely beneficial to your overall wellness. I don't do these all in the same day, but I do make time to do each of them individually as often as I can.
Eating the most nutritious and nourishing meal I can create in my kitchen is the one practice that packs the biggest punch. It makes the most significant difference in my mental, emotional and physical health. It's a simple form of self-care that works wonders.
When I think of what would be served at my dream spa (at home or not), this salad is it! It is colorful, flavorful and full of nutrients that support my overall health, especially during cold and flu season. The ingredients can all be prepped in advance through step 5 and then combined together quickly when you're ready to eat. The substantial kale also helps the salad hold up great in the refrigerator for up to two days. It is satisfying and makes me feel like I've been at the spa all day, even when I haven't left home.
Cooking time: 1 hour
Yield: 4 entrée sized portions
Ingredients
1 cup wild rice, uncooked
3-4 whole beets, washed and leafy tops trimmed
4 cups kale, washed and chopped into ~1 inch pieces
2 tsp olive oil, divided
1 tsp salt, divided
1 tsp pepper
1 cup walnuts, chopped
1 cup pitted green olives, cut in half or quarters
2 medium oranges, peeled and segmented
2 tsp balsamic vinegar
1/2 tsp dijon mustard
Directions
1. Preheat your oven to 425°. Once you have washed the beets and trimmed the leafy tops from them, wrap each beet in aluminum foil. Place the wrapped beets on a baking sheet and cook in the heated oven for ~50 minutes, checking the beets every 20 minutes. You can add water to the top of the beet in the aluminum foil if they are starting to scorch. You'll know when the beets are done when you're able to cut the beet with a butter knife or fork through the center.
2. While the beets cook, prepare the wild rice per the package instructions. I recommend adding a pinch of salt to the water while cooking the rice. Wild rice typically takes about 45 minutes to cook. Once cooked, remove the rice from heat and set aside.
3. Once the beets are finished cooking, remove them from the oven and let cool until they are able to be handled. Once cooled, place the beets in a paper towel and rub the paper towel around the beet to remove the peel. The peel should come off easily if the beets have been cooked long enough. Once peeled, slice the beets into 1/2 inch pieces.
4. Prepare the salad dressing by mixing the remaining olive oil, salt, pepper, balsamic vinegar and mustard in a small bowl.
5. Place the washed and cut kale in a large salad bowl This will be the bowl that you serve the salad in. With clean hands, massage the kale for 1-2 minutes with 1 tsp olive oil and 1/2 tsp salt. This is great for the texture and taste of the kale in your salad.
6. Alongside the kale in the salad bowl, add the walnuts, olives and segmented oranges. Add the sliced beets and cooked rice to the salad bowl, dress the salad with your prepared dressing and serve.
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