Fresh Kale and Beet Salad
By Donna Grisham
4 medium red beets, with tops (about 1 pound) roots peeled and shredded
3 cups (packed) chopped beet tops
1 shallot, minced
1 bunch thinly sliced kale leaves (stems removed and discarded)
3 tablespoons freshly shredded parmesan
3 tablespoons toasted sliced almonds
1 medium shallot, finely chopped
2 tablespoons extra-virgin olive oil
1 tablespoons balsamic vinegar
2 tablespoon lemon juice
1 tablespoon honey or maple syrup
1 tablespoon Dijon mustard
-optional ½ teaspoon granulated garlic powder or 1 teaspoon fresh garlic, minced
Sea salt and black pepper, to taste
Allow, to stand at room temperature for 15-20 minutes for flavors to soften.
Place kale into a large bowl and sprinkle with a few pinches of salt. Get your hands in there and begin to massage the kale allowing the leaves to soften and release its natural juice. Once softened add the beets and shallots, toss and mix in the parmesan and almonds, eat immediately.
*From here you can add any toasted nut or seed and or your favorite cheese. Also, shredded carrots, green onions, currents and celery are nice additions. As is a diced avocado!