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Natural Awakenings Tucson

Kale and Beet Salad with Balsamic Vinaigrette

Plate of kale salad with beets, walnuts and goat cheese

Photo courtesy of Michelle Demuth-Bibb

For the salad:
1 bunch kale
3-4 medium beets
⅓ cup roasted walnuts, chopped
½ cup goat cheese
Pinch of salt
1-2 pinches of microgreens

For the dressing:
1 Tbsp Dijon mustard
½ tsp fine sea salt
½ tsp freshly crushed black pepper, finely ground
¼ cup balsamic vinegar
¾ cup extra-virgin olive oil

For the beets:

Add beets to a full pot of water and bring to a boil, cooking them until they are fork tender. Remove beets from stove and drain into a colander. Run cold water over them to cool slightly. Remove the skins with a paring knife and/or fingers. Slice into quarters.

For the dressing:

In a small mixing bowl, whisk together the balsamic, mustard, salt and pepper. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified.

For the salad:

Combine kale, beets, walnuts and 2 Tbsp dressing in a bowl and mix. Add a pinch or two of microgreens. Add the goat cheese by breaking it into small pieces. Add a pinch of salt and serve.

Note: Store any extra dressing in an airtight container and place in the refrigerator. Use within 7 days.

Recipe by The Chef’s Garden.

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