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.

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Course Salad

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.