Fresh Kale and Beet Salad

By Donna Grisham

Beets lend themselves well to a host of cooking methods. Roasted, pureed, steamed—you name it. But in my opinion, nothing is better than a simple salad of raw shredded beets and kale. The balsamic vinegar brings out their natural sweetness while keeping the beets raw preserves their vibrant color and nutrients.

Ingredients

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

Instructions

In a large mixing bowl, toss together beets and shallot. In a separate bowl, whisk together the olive oil, vinegar, lemon, mustard, and granulated garlic powder. Pour the dressing over the beets and shallots and toss to coat. Season to taste with salt and pepper.


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!

Ingredient Tip!

Try different types of kale in this recipe to find your favorite. I like lacinato kale the best for its flatter texture, but curly or red kale will also work. We had a great opening last night at Rainier Health and Fitness and Emerald City Commons! Donna created a salad that highlighted the kale and dried blueberries we were offering. It was delicious!
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