COMMUNITY COOKING WITH THE CO-OP @ CBPL (10/24/24): Kale & Beet Salad with Beet Soup

Starring OSU’s Registered Dietitian Nutritionist, Stephanie Polizzi!
Kale and Beet Salad ingredients:
4 medium beets, grated (or 2 cups ) RAW
1/3 cup pumpkin seeds
2 bunches kale, washed and ripped away from stems and then loosely chopped
6 med dates, chopped (remove the pit)
Optional ingredients: grated carrots, sunflower seeds, shallots or green onions, dried cranberries, walnuts or almonds, chia seeds or flax meal
Dressing:
2 Tbsp -1/2 cup fresh lemon juice (depending on taste) (use to massage the kale)
1-2 Tbsp extra virgin olive oil (I use 1 Tbsp or less)
1-2 Tbsp honey (to taste)
1/2 teaspoon sea salt
Optional ingredients: garlic, 1 tbsp Dijon mustard
Beet, Ginger and Coconut Milk Soup ingredients:
1 tablespoon olive oil
1 large yellow onion, diced
3 cloves garlic, finely chopped
1 tablespoon finely chopped ginger
3 large red beets, peeled and cut into 1/4-inch pieces
5 cups vegetable stock, divided
1 can (14.5 ounces) low-fat coconut milk
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
Parsley (optional)
Canned julienned beets (optional)
Crusty bread (optional)
Both recipes are attached @ www.coosbaylib... on right side of screen if you would like more info but Steph goes over the instructions in this video.
Check out the Community Cooking playlist @ bit.ly/3pXmapN