I love the heartiness of kale mixed with the smoothness of the beets and the sweetness of the caramelized walnuts in this recipe. Once the dressing is on this salad you do not need to eat it right away or throw out leftovers because the kale does not get soggy!
Ingredients:
Dressing:
Place kale, beets, and walnuts on a platter or in a large bowl.
Meanwhile, mix ingredients of dressing together in a small bowl.
Add dressing to salad ingredients and mix lightly.
Keep leftovers, kale will not get soggy!
(Serves 4-6 portions)
*To caramelize walnuts place 2 cups of chopped walnut pieces and 1/3 cup maple syrup in a saucepan over medium-high heat. Continue to stir for approximately 3 minutes or until the maple syrup has covered the walnuts and you do not see any more in the pan. Allow to cool before adding to salad. Caramelized walnuts will keep in a sealed container for 2 weeks.
For more beet recipes see: Beet, Orange and Feta Salad with Sunflower Seeds, Chopped Salad with Beets, Green Beans with Beets, and Beet Pizza.
The beauty of a chopped salad is you can put whatever you want in it. I came up with this version after a week-end that left me with lots of leftover vegetables. Using precooked beets makes the salad taste like it’s not just a bunch of leftovers but a great salad you would order in a restaurant. Adding cheese, nuts, fruit or croutons would taste great.
Ingredients:
Dressing:
Mix salad ingredients together in a large bowl.
Mix dressing ingredients together in a small bowl.
Add dressing to salad right before serving, mix lightly.
(Serves 4)
For more beet recipes see: Beet, Orange and Feta Salad with Sunflower Seeds, Beet And Kale Salad with Caramelized Walnuts, Green Beans with Beets, and Beet Pizza.
I had a salad like this at a restaurant this week and thought it needed a bit more bulk so I added arugula in my version. Feel free to add or substitute the feta and sunflower seeds for another cheese and nut you prefer.
Ingredients:
Dressing
Place arugula on top of a large size platter.
Top with orange segments and beet wedges. Sprinkle top with sunflower seeds and crumbled feta.
Drizzle top with salad dressing and honey.
* To supreme an orange slice off the top and bottom. With one side firmly planted down, slowly slice the peel off, going from the top to the bottom. Once the peel is removed slice out the pieces of orange, using the lines on the orange pieces as your guide.
(Serves 4 appetizer portions)
For other beet recipes see Chopped Salad and Beets, Beet And Kale Salad with Caramelized Walnuts, Green Beans with Beets, and Beet Pizza.
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