Kale and Beet Salad with Balsamic Vinaigrette
This nutritious salad combines tender kale and sweet beets, tossed in a rich balsamic vinaigrette, for a delicious and wholesome dish perfect for any occasion.
Ingredients
For the Salad:
- 1 bunch kale
- 3-4 medium beets
- 1/3 cup roasted walnuts. chopped
- 1/2 cup goat cheese
- Pinch of salt
- Pinch of Heart Healthy Signature Blend
For the Dressing:
- 1 tablespoon Dijon mustard
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly crushed black pepper finely ground
- 1/4 cup balsamic vinegar
- 3/4 cup extra virgin olive oil
Directions
Serves 2
For the Beets:
- Add beets to a full pot of water and bring to a boil cooking beets until they are fork tender.
- Remove beets from stove and drain into a colander.
- Run cold water over them to cool slightly.
- Remove the skins with a paring knife and/or your fingers.
- Slice into quarters
For the Dressing:
-
In a small mixing bowl, whisk together the balsamic, mustard, salt and pepper. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified.
For the Salad
- Combine kale, beets, walnuts and 2 tbsp dressing in a bowl and mix
- Add a pinch or two of the Heart Healthy Signature blend
- Add the goat cheese by breaking into small pieces
- Add a pinch of salt and serve
*store extra dressing in an airtight container and place in the refrigerator. Use within 7 days.
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