Kale and Beet Winter Salad
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 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 pistachios roasted and shelled
- 1 cup carrot or butternut squash puree
- 1/4 cup tomato paste
- radicchio or red cabbage to use as garnish
Instructions
- 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.
- 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.
- 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.
- Place the butternut squash or carrot puree in the center. Top with pistachios. Spray with olive oil spray and cider vinegar.
Notes
Chef's Tips: Optional garnish: microgreens For the carrot puree, we suggest using baby food! Of course you can use pureed winter squash, too.
Copyright foodandhealth.com, reprinted with permission.