Hi y’all, Danielle here from Delightful Mom Food! I am thrilled to be guest posting here today because I have a gorgeous kale and beet salad recipe you are going to love! Can’t have too many healthy salad recipes, right?
I have a joke for you (but I’m not too joke savvy), so stay with me. There once was a kale that walked into a bar. He sat down at a large round table and started to enjoy this glorious burger that to his surprise was redish purple. Kale asked to himself, “What kind of burger is redish purple unless it is raw?” Kale asked the waiter, “What kind of awesome burger am I blessed to enjoy today with this creamy white sauce?” Waiter said, “Why it’s a Roasted beetroot burger with crunchy kale leaves.”
“AHHHH!” Kale screamed as he dinned and dashed right out of that bar!
After all, Kale once married Beetroot which ended in a nasty divorce. No matter how bad the divorce, they were still best of friends so he sure did not want to eat her or himself! No more walking into bars for Kale! Corny, I know, but I warned I am so not savvy with jokes! Moral of the joke is that kale and beets are a spectacular match-made-in-heaven and pair perfectly together in green leafy salads and in vegetarian burgers.
Ever wonder how to make the perfect salad? Before I get to the recipe, I want to give you this simple formula. It can be accomplished effortlessly and I will guide you how to become a pro!
How to make the perfect salad:
- Start with fresh ingredients and start with a base such as lettuce leaves. Make sure to wash lettuce right before making the salad and dry on a paper towel or use a salad spinner. For Kale leaves (which are tougher) use curly kale and remove the leaves from the stems then chop them up. Baby Kale is easy to by already washed and bagged and are softer in texture.
- Consider contrasts in shapes and color to make it appealing to the eye.
- Think about texture combinations and add nuts, croutons, broccoli, snap peas, carrots and water chestnuts for crunch. Add soft cheeses for a smooth finish and fresh fruit a soft bite.
- Think about what flavors pair well together. Combine pears and apples with walnuts, almonds and blue cheese or gorgonzola cheese. Add roasted beets with pecans, walnuts and goat cheese or feta.
- Lay out a bed of green lettuce or kale leaves.
- Gather and chop all of the toppings. For apples and pears display them into pretty slices around the salad. Carrots taste best shredded and tossed into the salad, plus they add beautiful bits of color! Color is key to a beautiful salad.
- If serving a large crowd, make sure to have a variety of salad dressings or yogurt sauce for guests to choose from. Some prefer creamy, some prefer vinaigrettes, and some prefer oil lemon base.
To make this kale and beet salad, you’ll need to roast beets. Here’s how to do it.
- Preheat the oven to 425º F.
- Cut off the green stems of the beets and the long string tip. Rinse them to remove excess dirt and wrap in aluminum foil to bake. Make sure the top and sides of the foil are closed.
- Bake the wrapped beets on a baking pan for 1 hour – 1 ½ hours. Remove from the oven, open the foil and let them cool before you handle them. They should be nice and tender and the skin should peel off easily. Remove the skin with your hands when they are cooled or use a peeler. Slice and enjoy as a snack or on your salad!
Kale and Beet Salad in Greek Yogurt Herb Dressing
Ingredients, Serves 2
Greek Yogurt Herb Dressing
- 6 oz. Non Fat Greek Yogurt (prefer FAGE brand)
- ¼ cup water
- 2 Tablespoons lemon juice
- Dash of salt and pepper
- 1 ½ Tablespoon mint leaves, chopped
- 1 ½ Tablespoons dill leaves, chopped
Kale and Beet Salad
- 1 golden beet
- 1 purple beet
- 3 cups of Kale, rinsed and chopped
- ½ cup pecans
- 2 Tablespoons shallots, diced
- Make the dressing: whisk together Greek yogurt, lemon, salt, pepper, mint and dill. Store in the refrigerator until ready to use.
- Roast the beets as I described above.
- On two plates distribute the kale evenly, then top with roasted beet slices, shallots and pecans or walnuts. Drizzle the Greek yogurt herb dressing on top and garnish with any extra mint and dill leaves.