16 Oct Kale and Pickled Beet Salad
I have made this salad several times throughout the CSA season and felt like it was time to write down the recipe and share it. It’s very simple, but delicious. It can be served with any meal and really showcases the beautiful fresh kale!
Kale and Pickled Beet Salad
Ingredients:
1 bunch kale
1 cup pickled beets*
4 oz crumbled goat cheese, or Valley Milkhouse “Clover” (a tart fromage blanc)**
3 Tbsp olive or avocado oil
1 Tbsp red or white wine vinegar
1 tsp lemon juice
½ tsp honey
½ tsp sea salt
¼ tsp black pepper
*Use this recipe to make pickled beets- Pickled Beets Two Ways – Blooming Glen Farm
**Feel free to substitute in your favorite cheese. Crumble it or finely chop so it can be easily incorporated into the salad.
- Clean kale and remove the leaves from the stem. Chop and place in a large bowl.
- Dice pickled beets.
- In a small bowl, mix oil, vinegar, lemon juice, honey, salt and pepper. Mix well and pour over kale. Massage the dressing into the kale leaves using your hands.
- Add beets and goat cheese.
- Serve immediately.
- Enjoy!
Recipe and photos by Stephanie Borzio. Stephanie is a mom of three active boys and is an autoimmune warrior. After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member. She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes. Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com