Kale and Beet Salad

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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

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