Gluten-Free/Vegan/Momma's Blog

Beet and Kale Salad | October 6, 2009

This is a great hearty lunch or a salad to go alongside fish or beans for dinner.  This is as healthy of a salad as it gets so eat up and make extras for the next day!  Also great to bring to a party.  Watch out for turning your cutting board and fingers a nice pretty ruby color!

Beet and Kale Salad

Salad:

• 4 large beets – farmer’s market is a great place to buy in season
• 1/4 cup toasted pumpkin seeds (I used sunflower seeds)
• 1 bunch kale – must be super fresh!
• 3 scallions
• 1 medium carrot

Dressing:

• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 3/4 teaspoon dijon mustard
• 1.4 teaspoon freshly ground pepper
• 1 tablespoon chopped fresh basil
• 1 teaspoon finely diced garlic

Directions:

Wash beets and bring to a boil in a large pot.  After boiling bring to a simmer, continue to simmer for one hour, until tender.  Let cool, then peel beets and cut into 3/4 inch pieces.

In the meantime, lightly toast the pumpkin seeds by placing them in a dry skillet and cooking voer medium heat.  Constantly stir the seeds to ensure even cooking (or buy toasted sunflower seeds).  When they begin to pop and give off a nutty aroma, they are ready.  Set aside to cool.

Wash kale and place in a large pot of boiling water for 30 seconds.  Place in strainer and cool with cold water, cut into bite size pieces.  Finely dice the greens onions and peel the carrot.  Slice into 1/8-inch rounds.

Place all dressing ingredients in a bowl and mix well with a wire whisk.  In a separate bowl place chopped beets, chopped kale, dice green onions, sliced carrots and pumpkin seeds.  Add dressing and toss gently.  Serve chilled.  Make six servings!

From Feeding the Whole Family by Cynthia Lair