Edible Phoenix Recipe – Citrus-Splashed Greens and Roots

Enjoy this Beautiful Recipe Originally Inspired from Edible Phoenix’s Recipe by Modern Day Forager

We have changed a few ingredients for this recipe post – Enjoy and feel free to change out with the freshest, local ingredients you can find!

Photo Credit: Edible Phoenix

Photo Credit: Edible Phoenix

Celebrate Spring with Beautiful Leafy Greens! Tuscano Kale, Rainbow Chard, Arugula, “Armed with these deliciously perfect plumes, we built a hearty, healthy and nutritious winter salad. Crowning the earthy greens, we added roasted beets, crispy radishes, juicy Clementines, naturally sweet carrots and toasted walnuts for crunch.”


3 leaves tuscano kale, chiffonade*

5 leaves rainbow chard, chiffonade

1 tablespoon citrus juice

1/2 teaspoon fine sea salt

2 hand fulls arugula

1 sweet citrus, segmented

2 nantes carrot, shredded

4 scarlet queen radishes, sliced thin

1 roasted beet**, sliced thin

1/4 cup toasted walnuts, roughly chopped



* Remove the stems from the kale and chard leaves, stack the leaves and roll into a cigar shape. Slice across with short cuts to chiffonade the greens.

** Wash, trim and peel the beets. Place on heavy-duty aluminum foil. Drizzle with olive oil and season generously with salt and pepper. Seal up the foil packet and roast until the beets are fork-tender, about 1 hour.

1. Place the kale and chard into a large bowl along with the lemon juice and sea salt and massage using your hands until softened, about 2 minutes.

2. Add the salad mix, arugula, carrot, radish, Sweet Citrus segments, roasted beet and toasted walnuts.

3. Toss with a Citrus Splash.


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