Shredded Balsamic Beet & Kale (or Beet Green) Salad

Serves 4 

“I don’t like beets.  Never have.” I’ve heard this so many times and finally realized that most folks have only eaten canned beets growing up — those bland, overcooked slices floating in red liquid, oftentimes accompanying a public school lunch. I was raised on whole, fresh cooked beets seasoned with butter and salt.  They were one of my favorite veggies.  I even liked smearing them around my mouth, coloring my lips red with the “lipstick.”  My sons enjoy juicing beets with carrots and fresh ginger as a tasty snack.

I once persuaded a friend to try fresh beet salad.  She really liked it! “You’ve made a beets believer out of me!” she said, picking the crimson roots up by the stems. Once you try this dish, maybe you’ll be a convert, too.

4 medium red beets (about 1 pound), peeled and shredded

3 cups (packed) of thinly sliced kale leaves, OR

3 cups beet greens and stems, sliced

1 ½ tablespoons extra-virgin olive oil

1 ½ tablespoons balsamic vinegar

 1 tablespoon Dijon mustard

2 cloves fresh garlic, minced

Sea salt and black pepper, to taste

In a large mixing bowl, toss together the beets and greens of choice. In a separate bowl, whisk together the olive oil, vinegar, mustard, and minced garlic. Pour the dressing over the salad and toss to coat. Season to taste with salt and pepper.  Allow the salad to stand at room temperature for 15-20 minutes before serving.  Add some toasted pecans, goat cheese, or orange slices to jazz it up a bit.

Photo credits: "Beets" by larryjh1234