Joni Sare, cooking instructor

Kale, Red Onion and Beet Stir Fry

Today’s lunch was verrrry tasty…. see recipe, below.

Beet, Kale, Red Onion and Cilantro w/Miso Mayo topped with Sesame Seeds
Not only the colors and textures - but also - the shapes really make this dish look appetizing. See cutting/slicing directions, below.

Ingredients:

2 tbls coconut oil
1 red onion (medium)
1 beet (small)
5 Curly Kale leaves and stems
Cilantro stems (see note, below)

Directions:

1. Pull out all ingredients from the fridge and wash them (I use a veggie spray, see my POST titled: “Items for the kitchen,” coming soon.)

2. Slice the onion in half, then in thin strips to make ‘half-moon’ shapes. Put them put into a warm pan with oil. Cook on medium heat.

3. Return to your cutting board and slice the beet in half, then thin slices, again-making ‘half moon’ shapes. Add them to the onions and stir.

4. Then pull the kale leaf off the stem, chop the stems into 1/4-inch length and put them in with the onions and beet slices. Stir occasionally.

5. Chop the kale leaves into small square-ish pieces and stir in with the onions, beet and stems.

6. Chop the cilantro stems (see note, below), add to the mixture and cook until the beets and stems are cooked to desired tenderness.

7. Serve with sesame seeds and Miso Mayo, see image, below.

Eating this dish with chopsticks added to the whole yummy lunch experience.
A dairy-free alternative with great health benefits. It's very yummmmy. www.misomayo.com

NOTE: I used the stems from one cilantro bunch. The kale looked to be enough leaves in this dish and I thought the stems would give it the flavor yet have a different look. The bunch had about 2 inches of stems below the twist tie, so I left the twist tie in place and cut from the very end about a half-inch length, then another 1/2 inch and then another.

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