Kale and Beet Salad
Kale and Beet Winter Salad
Yield 6
Prep time
25 MinCook time
10 MinTotal time
35 MinThis salad is a magnificent showcase of winter vegetables and it is as delicious as it is beautiful. Make this veggie salad the star of your next meal.
Ingredients
- 2 red beets, rinsed to remove the dirt
- 2 golden beets, rinsed to remove dirt
- 2 bunches of kale, rinsed and chopped without the stems
- 1 shallot, peeled and diced
- olive oil spray
- cider vinegar
- 1 bunch rainbow carrots, peeled and sliced thin lengthwise
- 1/4 cup roasted and shelled pistachios
- 1 cup carrot or butternut squash puree
- 1/4 cup tomato paste
- Garnish: radicchio leaves or red cabbage
Instructions
- Roast the beets in a roasting pan for 1 hour at 350 degrees. Remove from oven, allow to cool, then slip the beets out of their skins. Slice into 1/4 inch thick pieces.
- Meanwhile, peel and dice the shallot. Saute in a little olive oil and then add the chopped rinsed kale. Add a big dash of cider vinegar. Cover and cook for 3 minutes.
- Assemble the salad close to serving time. Place the radicchio or red cabbage leaves in 6 little piles on a large platter. Fill each one with the cooked kale. Place the sliced beets in between each pile. Add the carrots and pistachios in the center.
- Place the butternut squash or carrot puree in the center. Top with pistachios. Spray with olive oil spray and cider vinegar.
- Chef's Tips:
- Optional garnish: microgreens
- For the carrot puree, we suggest using baby food! Of course you can use pureed winter squash, too.
Nutrition Facts
Calories
113.35Fat
3.29 gSat. Fat
0.42 gCarbs
19.47 gFiber
6.49 gNet carbs
13.02 gSugar
9.3 gProtein
4.52 gSodium
192.49 mgCholesterol
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