Name: Kale Beet Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 small beets (12 to 16 ounces), scrubbed; 5 medium curly kale leaves (about 1/2 standard bunch); 1/2 cup roasted hazelnuts, chopped* (see note below); 2 tablespoons finely chopped shallot; 2 tablespoons white wine, champagne, apple cider, or balsamic vinegar; 2 tablespoons extra virgin olive oil; 1 tablespoon Dijon or brown mustard; 2 teaspoons pure maple syrup or honey; 1/4 teaspoon fine sea salt; Freshly ground black pepper, to taste

Description

This vegan kale beet salad is an easy, healthy side dish for the cooler months.

Ingredients

Scale

For the Salad

4 small beets (12 to 16 ounces), scrubbed
5 medium curly kale leaves (about 1/2 standard bunch)
1/2 cup roasted hazelnuts, chopped* (see note below)

For the Dressing

2 tablespoons finely chopped shallot
2 tablespoons white wine, champagne, apple cider, or balsamic vinegar
2 tablespoons extra virgin olive oil
1 tablespoon Dijon or brown mustard
2 teaspoons pure maple syrup or honey
1/4 teaspoon fine sea salt
Freshly ground black pepper, to taste

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Instructions

Cook the beets either by boiling or roasting them (see notes above). To boil: place the beets in a pot of water, cover with a lid, and bring to a boil. Then reduce the heat and simmer until they can be pierced with a knife, 25 to 40 minutes, depending on the size of the beets. To roast: wrap the beets in foil and place on a baking sheet. Roast in a preheated 400ºF oven until they can be pierced with a knife, 40 to 50 minutes.
Meanwhile, make the dressing. Combine all the dressing ingredients in a small bowl and whisk to incorporate.
To prep the kale, wash each leaf well under running water. Then pat dry with a clean kitchen towel.
Remove the kale stems by pulling the green leaves off; discard stems. Then tear the leaves into bite-size pieces and place in a large bowl.
When the beets are cool enough to handle, peel them with a vegetable peeler. Then cut into thin half-moons.
Drizzle about half of the dressing on the kale and massage vigorously with your hands until the kale is wilted, juicy, and bright green, 1 to 2 minutes.
Add the beets, the remaining dressing, and most of the hazelnuts to the bowl. Toss to combine. Taste and adjust the seasonings if needed. Transfer to a serving platter and garnish with the remaining hazelnuts. Serve immediately.

Notes

The hazelnuts may be substituted with chopped roasted walnuts, almonds, or pecans.

Nutrition

Serving Size: 1/4 of the recipe
Calories: 263
Sodium: 142 mg
Fat: 17.4 g
Carbohydrates: 24.3 g
Fiber: 4.9 g
Protein: 7 g