Dinosaur Kale Salad with Beets & Citrus Vinaigrette
Chiffonade of kale marinated overnight and tossed with golden beets and fennel
Course Salad
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 9(click to scale)
Calories 150kcal
Ingredients
9ozfresh kaletough stem removed
1/2cupextra virgin olive oil
3Tbspfresh lemon juice
3Tbsporange juice
1Tbspfresh lime juice
1/2tspkosher salt
8ozfresh gold beets
2Tbspfresh shallotspeeled, minced
4ozfresh red bell peppersdiced
4ozfresh cucumbersdiced
1/4cupfresh parsleyminced
5ozfennelsliced thin
1Tbsphoney
1/4tspkosher salt
1/4tspground black pepper
Instructions
Use dinosaur or Tuscan kale. Remove stems and chiffonade; cut into thin strips. Place in a bowl and combine with olive oil, citrus juices and salt. Toss to combine and marinate for 2 hours.
Meanwhile, cook whole golden beets, either in the oven or boil until tender. Peel and cut into strips. Add all ingredients together.