Sunday, March 30, 2014

Golden Beet Salad With Kale And Onions

Brightly colored golden beets are as delicious and nutritious as their red cousin, and easier to work with because they do not stain everything. These beets found at your local health food store or produce market are as sweet as can be. I spotted them this week at my local market and knew I had to have them. As usual, not sure what I was going to do with them, but I would figure something out. Seeing that I had some kale and pearl onions in the refrigerator I came up with this recipe for Golden Beet Salad With Pearl Onions. Additionally, the nice thing about these beets is there is not much to preparing them; other than a quick wash, they are roasted (can also be steamed) whole with the skin on. Do not pass on this recipe thinking that you do not like beets; these are golden beets and they do not taste like the beets your mother served you out of a can. These are really good!

Golden Beet Salad



  • 1/4 cup plus 2 tablespoons. extra-virgin olive oil; more for drizzling
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon finely grated orange zest
  • sea salt, freshly ground pepper
  • 1 small bunch Tuscan kale, center ribs and stems removed, leaves cut into 1-inch squares
  • 1/2 cup of pearl onions
  • 4 medium golden beets (about 1 bunch), trimmed
  • 2 teaspoons unseasoned rice vinegar
  1. Whisk 1/4 cup oil, white wine vinegar and orange zest in a large bowl to blend; season with salt and pepper. Add kale and mix until completely coated. Cover and chill until kale is tender, at least 3 hours.
  2. Meanwhile, preheat oven to 375 degrees. Arrange beets and pearl onions in a small baking dish and drizzle with a little oil. Season with salt and turn beets to coat. Cover with foil. Bake beets until tender when pierced with a thin knife, about 45 minutes. Let cool completely. Peel beets. Cut into 1/4-inch pieces (you should have about 2 cups).
  3. Remove kale from the refrigerator and add beets and onions. Drizzle salad with remaining 2 tablespoons oil and 2 tablespoons rice vinegar; fold gently to combine. Season to taste with pepper and more rice vinegar, if desired.
Salad can be made ahead and kept in the refrigerator for up to two days.

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