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kale & beet salad with warm shallot dressing

Servings: 2 large salads or 4-6 side salads

Ingredients

for the salad:

  • 3 beets
  • 1 bunch of kale washed, stems removed, and chopped (this was about 5-6 cups of kale)
  • ½ cup sliced almonds
  • ½ cup crumbled gorgonzola cheese

for the dressing:

  • 4 tablespoon olive oil
  • 2 shallots diced
  • 3 cloves garlic minced
  • 2 tablespoon balsamic vinegar
  • 2 teaspoon lemon juice
  • salt and pepper to taste

Instructions

To cook the beets:

  • Preheat oven to 400 degrees F.
  • Rinse the beets with water, dry, and wrap each one in aluminum foil individually.
  • Roast in pre-heated oven for 50-60 minutes.
  • Let cool.
  • Once cooled, the skin should peel off pretty easily. You can also use a knife to cut the peel off.
  • Cut beets into slices for the salad.

To make the dressing:

  • In medium skillet, heat olive oil over medium heat.
  • Add shallots and cook until softened, about 5 minutes, stirring often.
  • Add garlic and cook another minute.
  • Add balsamic vinegar, lemon juice, and salt and pepper, stirring well to combine. Cook another minute.
  • Remove from heat and let cool slightly.

To assemble salad:

  • Combine kale and warm dressing.
  • Massage dressing into the kale leaves with your hands.
  • Top with beets, almonds, and cheese.
  • Enjoy!