This weekend my mom came to visit and on Saturday night we ended up at a local Italian restaurant for some wine and pizza. Since my mom knows me well, she also suggested the beet salad. While eating it I mentioned that every time I eat beets I make a mental note to myself to make them at home more often. Buuuut rarely do I make them. I don’t know why…they’re so dang good!
So on Sunday night, after a weekend full of good but indulgent eating, we were craving something light. Taking inspiration from our beet salad, I came up with this kale and beet salad with a warm shallot dressing, gorgonzola cheese, and sliced almonds. This is definitely one of my new favorites.
All of the steps to make this salad are super simple, but there is some prep work involved. First, you have to roast the beets which simply involves wrapping them in aluminum foil and popping them in the oven for about an hour. Second, the dressing is made on the stovetop, which I found really incorporated all of the flavors together from the shallots, garlic, and balsamic vinegar. Last, you massage the kale with the warm dressing. Have you ever massaged kale? It’s a great way to really get up close and personal with your kale (ha) and but actually (and seriously) helps to break the kale down a bit and make it easier to eat raw. I think using the warm dressing also helped to soften up the kale.
All together, the ingredients are so simple, but so delicious. This was great as a light dinner but would also be a wonderful side salad to a heartier dinner.