Saturday, November 6, 2010

Autumn Beet and Kale Salad


I enjoy beets, and really appreciate the beautiful colors in "golden" beets.  Yellows, oranges and reds.  At the farmers market i picked up a bunch of baby golden beets and a bunch of baby purple beets.  The man said i can get a third one for $1, or pick any bunch of greens.  Since i only knew i wanted to make a salad, i opted for fresh kale.  And while i was there, i picked up mint and persian cucumbers.  How could i go wrong? 
Baby golden and purple beets
Fresh kale and mint



















Then i suddenly realized that i can add golden raisins and dried cranberries to pick up the colors from the beets while adding a sweet touch.  Fun!  My only dilemma was what kind of dressing?  And then i remembered i still had some of the vinaigrette from Sunday Suppers at Lucques (recipe, below).  The dressing was delicious then, and equally good on the beet salad. 
Beets waiting for their jacuzzi to warm up
 

Cooked and peeled beets
Salad Ingredients -
  • 1 bunch of baby golden beets
  • 1 bunch of baby purple beets
  • 1 bunch of kale
  • 1 handful of fresh mint leaves
  • 2 persian cucumbers, chopped
  • 1/4 cup of golden raisins
  • 1/4 cup of dried cranberries
Wash and scrub the beets well and cook in a pot with covered water until al dente.
I like to put on rubber gloves and then firmly rub the beets so that the peel falls off.
Cut the beets into bite-size cubes and refrigerate.

In a bowl, add chopped kale and fresh mint.
Add persian cucumbers, beets and then add golden raisins and cranberries.
Crumbled goat cheese and toasted nuts are a delicious option to this salad.

I then lightly tossed with Suzanne Goin's (Sunday Suppers at Lucques) vinaigerette (recipe below)...

~

The beginning of a delicious vinaigrette
Vinaigrette Ingredients -
  • 1 T oregano leaves
  • 1/2 clove garlic
  • 1 1/2 T red wine vinegar
  • 1 T balsamic vinegar
  • 1/4 t kosher salt
Using a mortar and pestle, pound the oregano, garlic and 1/4+ t of salt until it is a paste.
Transfer the paste into a bowl and stir in both vinegars.
Whisk in remaining 6 T of olive oil.

Buon appetito!

3 comments:

  1. Yum...this beet salad sounds sooo good and very healthy too!

    ReplyDelete
  2. I am the first time on this site and am really enthusiastic about and so many good articles. I think it's just very good.

    ReplyDelete
  3. Thank you for your compliments! :)

    ReplyDelete