A Kale Salad That Can't Be Beet

August 5, 2016

Kale and beets have prominent spots in my garden and right now, it is time to harvest them. When I do, I start conjuring up how I will use them in new ways. That’s when I thought about combining the two into a salad full of healthy benefits.

I got to work; first I cooked the beets and peeled and sliced them into rounds. Next I shredded kale and set this powerhouse couple aside while I made a dressing. I minced up one shallot and added it to a glass dish with ¼ cup extra virgin olive oil. Scouring the pantry, I spotted the maple syrup so I added ¼ cup of that to the olive oil along with the juice of one lemon and a heaping tablespoon of spicy mustard. I seasoned the dressing with salt and pepper and added the beets and kale and tossed everything.

Still, I felt it sill needed something else. I went to the pantry again for inspiration and it came in the form of a bag of walnuts. That did it. The salad was sweet and sour at the same time with a crunch provided by the nuts. The kale played off nicely with the sweet taste of the beets and serving this salad got raves!

More From the Blog

Breakfast, Italian Style

True Cannoli