Those of you who know my husband in real life will know how much he loves a good play on words. The double entendre and the manipulation of the English language are favourites of his. He’s quite clever and loves a good pun. In fact, he’s so “punny” (get it? Pun?) that he came up with the name for my kale and beet salad! I made this in honour of Valentine’s Day, and Hubby immediately called it “Heart Beet Salad” because I used my trusty cutters and cut out heart shaped beets!
- 6-8 medium-sized beets
- 5-6 cups kale
- ¼ c walnuts, chopped
- ¼ c dried cranberries
- ¼ c Feta cheese, crumbled
- ¼ extra virgin olive oil (I like using President's Choice)
- ¼ c Balsamic vinegar (I use President's Choice)
- 1-2 Tbsp local honey (I get ours from a local bee farmer on the Island)
- salt & black pepper
- Cook beets. You can either roast them in your oven or boil them. I boiled them today. I boil them as I boil potatoes -- bring water to a boil and cook for 15 minutes or until fork tender.
- Wash kale and dry in salad spinner. Tear kale leaves into bite-sized pieces.
- In a mason jar, add olive oil, Balsamic vinegar, honey, salt and pepper. Cover with lid and shake until emulsified.
- Once beets are cooked, allow to cool. When cool, you can either cut beets into bite-sized pieces OR slice them into ½ inch rounds and take a heart-shaped cookie cutter to cut out heart pieces. These are fun for Valentine's Day.
- In a large salad bowl, add beets and kale. Toss gently with Balsamic dressing, sprinkle chopped walnuts, dried cranberries and crumbled feta cheese.
- Et voila! Enjoy!
Two of my absolute favourite vegetables to eat are beets and kale. I could eat beets and kale every day! I love experimenting with beet salad — there are so many ways to cook and serve beets! I use kale in my cooking too, but I really prefer eating kale raw. This beet salad is chock full of vitamins and tastes delish too!
If you give it a try, let me know what you think!