This salad is a wonderful combination of flavors and colors. It’s festive with its bright green red and white colors. It’s a wonderful start to the new year to include the cleansing vegetables of beets and kale. I easily became a fan of kale, a hearty winter vegetable in the Northwest.
4 large or 6 medium size beets
1 bunch kale
zest from one lime
1 tablespoon extra virgin olive oil
2 tablespoons fresh lime juice
1/2 teaspoon sea salt
1 large clove garlic, finely minced
1/3 cup fresh basil or tarragon, chopped
1/4 cup feta, crumbled
Wash beets. Pressure cook beets for 20-30 minutes so they are fork tender. Alternatively, steam them in a covered saucepan for 60 minutes or until tender.
Wash the kale and cut the leaves away from the center rib. Cut the kale into bite size pieces. Simmer the kale in a covered skillet in 1/4 inch of water until just tender (about 5 minutes). Immediately submerge in cold water to stop the cooking process. Strain and set aside.
Remove the skins from the beets. Cut them into bite size pieces.
Prepare the dressing by combining the oil, lime juice, and salt. Add the lime zest, garlic and fresh herbs.
Crumble the cheese over the beets and kale.
Toss the dressing with the beets and kale. Let sit for at least 30 minutes so
the flavors develop.
Serves: 4 to 6
Preparation time: 15 - 30 minutes
Cooking: 30 minutes
Recipe by Mary Shaw, Advanced Whole Foods, Bastyr University.
