Beet and Kale salad
Serves six to eight hungry salad-eaters.
2/3 bunch curly (red or green) kale
2/3 bunch dino kale
6 medium sized beets (2″ diameter), golden beets or red beets
1 nectarine, pit removed
1/4 C balsamic
1/4 C olive oil
1/2 tsp dried marjoram
1/2″ nub of fresh ginger
1/4 yellow onion, sliced thin
1/3 C chopped cilantro
generous amount fresh ground black pepper, to taste
- Wash and trim up root and greens end of beets. If you keep the beet tops (stalks and leaves), they’re delicious used later in any chard recipe.
- Add beets to a pot. Heat till boiling, then lower to a simmer. Cook until just tender and “forkable” (easy to run through with a fork).
- Wash kale and remove ribs (easily done with a “squeegie” motion). If you save the ribs, you can saute, bake them (with liquids), or use them in stock later.
- Put kale leaves in a large bowl and pour in half the oil.
- Using a kneading motion, massage kale and oil together until kale cellular structure is broken down and kale is easily chewed. It should still have some toughness to it, but generally is much more tender than the beginning state.
- Take kale leaves and cut into slim slices, as ribbonlike as possible. Put back in bowl.
- Drain beets when done and allow to cool.
- Cut beets into thick matchsticks add to kale. Do not add to kale until they are cool, to avoid the kale cooking.
- Chop ginger into small slices.
- In a food processor, add chunks of nectarine and ginger. Puree until smooth. If it needs liquids to keep it going, add some of the balsamic vinegar.
- Add in balsamic, remaining oil, salt, pepper, and marjoram. Mix until thoroughly pureed.
- Toss nectarine dressing into salad, mix well, and serve. Salad keeps well for a couple days in the fridge.