Beet Carpaccio and Massaged Kale Winter Salad

(printable recipe) - serves 2.

Ingredients for Salad:

6 Small Red Beets, scrubbed and well dried.
6 Small Golden Beets, scrubbed and well dried.
1 Bunch Kale.
6 Oz Goat Cheese, room temperature.
Handful of Sweet & Spicy Nuts.
Coarse Salt & Fresh Cracked Black Pepper.

Ingredients for Dressing:

1/2 C Good Quality Extra Virgin Olive Oil.
The Juice of 1 Orange.
1 Tbsp Good Quality Balsamic Vinegar.
Coarse Salt & Fresh Cracked Black Pepper.

What to Do:

Pre-heat your oven to 400 degrees F. Place the golden beets in one roasting pan and the red beets in another. Drizzle both with olive oil and season well with salt and pepper. Cover and roast in the oven for 40 - 60 minutes, depending on the size and age of the beets. When a fork slides gently into the beet, they're done. Remove from the oven and set aside until you can touch them. Chop off the top, peel the skins off and discard and place beets in the fridge until cool.

Meanwhile: remove the stem/rib of the kale and then chop into thin sliced. Massage - yes, massage - until the kale becomes soft and edible. This can take a while so just plop down in front of the tv if you want and rub baby rub. Set aside.

Make the dressing: Dump all the ingredients into a mason jar and shake. Set aside.

Once the beets are cool, use your mandolin to slice them on the thinnest setting. Watch your fingers! You can do this with a knife but it will take longer and it will be difficult to be as consistent. Make sure you do all the golden ones before the red or you will discolor the delicate gold beets with purple.

Lay the red beets on a plate, slightly overlapping the edges until the plate is full. Slide gold slices so they lay just slightly under each red beet.

In a bowl, dress the kale with some of the dressing and the goat cheese. Gently place on top of the beets and finish with some nuts. Season lightly with salt and pepper.


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