Recipe: Shredded Beet and Kale Salad With A Balsamic Vinaigrette
One of the great things about hanging out with the people at Arcadia Center for Sustainable Food and Agriculture over the past month has been getting to munch on fresh fruits and vegetables seeing what Nutrition Educator and SNAP Outreach Coordinator JuJu Harris makes with them. A couple of weeks ago she made this recipe for shredded beet and kale salad with a balsamic vinaigrette. It will a make a beet lover out of you. Promise.
Shredded Beet and Kale Salad With A Balsamic Vinaigrette
Serves four
What You’ll Need
4 medium red beets (about 1 pound), peeled and shredded
3 cups (packed) of thinly sliced kale leaves, OR
3 cups beet greens and stems, sliced
1 ½ tablespoons extra-virgin olive oil
1 ½ tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 cloves fresh garlic, minced
Sea salt and black pepper, to taste
What To Do
In a large mixing bowl, toss together the beets and greens of choice. In a separate bowl, whisk together the olive oil, vinegar, mustard, and minced garlic. Pour the dressing over the salad and toss to coat. Season to taste with salt and pepper.
Allow the salad to stand at room temperature for 15-20 minutes before serving.
Enjoy!
P.S. For a special tip from JuJu visit http://arcadiafood.blogspot.com/2012/06/beet-believer.html.
