Kale and Beet Salad

Kale and Beet Winter Salad

Kale and Beet Winter Salad

Yield 6
Author Judy Doherty
Prep time
25 Min
Cook time
10 Min
Total time
35 Min
This 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

  1. 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.
  2. 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.
  3. 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.
  4. Place the butternut squash or carrot puree in the center. Top with pistachios. Spray with olive oil spray and cider vinegar.
  5. Chef's Tips:
  6. Optional garnish: microgreens
  7. For the carrot puree, we suggest using baby food! Of course you can use pureed winter squash, too.

Nutrition Facts

Calories

113.35

Fat

3.29 g

Sat. Fat

0.42 g

Carbs

19.47 g

Fiber

6.49 g

Net carbs

13.02 g

Sugar

9.3 g

Protein

4.52 g

Sodium

192.49 mg

Cholesterol

0 mg
Did you make this recipe?
Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes
Judy Doherty

I am a food, beverage, and CPG product photographer specializing in photos, stop motion, and video, with over 90,000 photos and motion graphics delivered. Clients hire me for my eye, creative direction, and passion for taking their idea to the next level.

My strength lies in a nimble and lean creative process. Clients love getting creative content at a reasonable cost since my studio can art direct, style, and shoot their images quickly and on budget. My studio features an extensive surface library and prop house with a fully equipped kitchen and two shooting studios.

My experience as a chef, stylist, and photographer has earned many awards, including APA Top 100, ACF Gold Medal, and a juried fine art photo exhibit at Art Basel Miami. I was Executive Pastry Chef for two Hyatt Hotels and Resorts before completing two post-baccalaureate certificates for Visual Art and Graphic Design at U.C. Berkeley Extension in San Francisco.

https://judydohertyphotography.com
Previous
Previous

Kale Is The Star Salad

Next
Next

Warm Winter Dessert