Description
This Kale and Golden Beets Salad with Blood Orange Vinaigrette recipe is refreshing, light and nourishing. A great side dish that pairs wonderfully with any grilled protein.
Ingredients
Units
Scale
For the Blood Orange Vinaigrette
- 3/4 cup olive oil
- 3/4 cup freshly squeezed blood orange juice (from 3 medium oranges)
- 1/2 tsp finely grated blood orange zest
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp finely chopped shallots
- 2 tsp whole-grain mustard
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
For the Kale and Golden Beets Salad
- 1 bunch of kale
- 3 golden beets, trimmed and peeled
- 1 roma tomato, diced
- 4 tbsp chopped walnuts
- 4 tbsp feta cheese (optional)
Instructions
For the Blood Orange Vinaigrette
- Place all ingredients (except oil) in a medium, nonreactive bowl and whisk to combine.
- While whisking, add oil in slowly until fully incorporated.
- Refrigerate in a container with a tight lid for up to 3 days.
For the Kale and Golden Beets Salad
- Place beets in a saucepan and add water to cover; add in 1 teaspoon of white distilled vinegar as well. Bring to a boil, reduce heat and simmer until tender, about 35 minutes. Place pot under running cold water and let rinse until beets can be handled. Let cool completely and cut into 1″ squares.
- Wash, pat dry and chop kale. Place kale in salad bowl, and add in tomatoes and cooked beets. Pour in about 1/4 cup vinaigrette (save remaining for later use) and toss to coat.
- Top with walnuts and feta cheese (if using). Serve right away and enjoy. Don’t forget to add your favorite grilled protein and a side of sweet potatoes to make this a complete meal.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Salad
- Method: Boiling
- Cuisine: American