Raw Kale and Beet Salad

We love a good raw kale salad with tahini-lemon dressing, but it’s a little heavy for the high humidity and 90 degree temps of summer.  Last weekend, I grabbed some of the beets that came in our produce share–earthy Chioggas with pale pinkish-red and white stripes–and whipped up a quick citrus dressing for a light, summery salad.

Raw Kale and Beet Salad
Serves 2-3 as a side

Dressing

  • Juice from 1/2 an orange (juice orange, like Valencia)
  • Juice from 1 lemon
  • ~1 T. olive oil
  • salt & pepper to taste
  • dash of cayenne (optional)

Salad

  • 1 bunch kale, de-stemmed and chiffonaded or cut into bite size pieces
  • 1 sprig rosemary
  • 2-3 beets, roasted (see step 2), peeled, and sliced
  • raisins or dried cranberries (can be rehydrated in some boiling water if desired)
  • 2-3 T. nuts (try pine nuts or walnuts, toast them to bring out the flavor)
  1. Mix dressing ingredients together in a small bowl and season with salt & pepper to taste.  Add additional lemon juice for tart/brightness or orange juice for sweetness.  Set aside.
  2. Preheat oven to  375.  Scrub beets thoroughly and remove all but ~1″ of the green stem.  Coat them with a little bit of olive oil and wrap the beets plus your rosemary sprig in aluminum foil.  Bake 45-60 minutes until cooked through (a fork should pierce them fairly easily).  Let cool 10-15 minutes and then peel.
  3. Place kale in large bowl.  Pour dressing over it and toss to coat.  Let sit for 20-30 minutes for dressing to soften up kale a bit (you can skip this step if you are in a rush or just want to eat!)
  4. Top with sliced beets, raisins, and nuts.  Toss lightly, serve, and enjoy!
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