Kale Salad with Roasted Beets

Why should we think salad is a summer dish? Think again. There are so many alternatives for winter salads during the cold months it’s crazy not seek them out and eat them! Chard’s and Kale’s are power punches of nutrient rich goodness.

Because Kale has dense course leaves the trick to eating it fresh is to massage the Kale. While cleaning and rinsing your Kale leaves massage them, crinkle and gently squeeze them; they are tough and can take it. You’ll soon notice them darken slightly and feel them soften in you hands. Their texture changes and renders them entirely tender and a bit more palatable to eat raw.

I roasted off some golden beets – one hour in the oven unpeeled, ends cut. Cool, then peel and cut into cubes.

I toasted some Walnuts in a skillet adding in a bit of (real) maple syrup, pecans are good too.

I sliced up a beautiful Radish, and after plating, sprinkled on some goat cheese.

Lastly  a maple syrup balsamic vinaigrette.

 

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