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Beet & Kale Salad

If turning on your oven is not in the cards on a hot summer day, just heat up your
grill and roast your beets wrapped in foil, drizzled with some olive oil, salt and pepper
until tender.  Then follow the rest of the directions.  This bright and wholesome dish's
simple preparation is another great summer side for your backyard table.


4 large beets 
1/4 cup toasted pumpkin seeds 
1 bunch kale
3 green onions
1 medium carrot


3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
3/4 teaspoon Dijon mustard
1/4 teaspoon freshly ground pepper
1 tablespoon chopped fresh basil
1 teaspoon finely diced garlic


Wash beets and bring to a boil in a large pot. After boiling bring to a simmer,
continue to simmer for one hour, until tender. Let cool, then peel beets and
cut into 3/4-inch pieces.

In the meantime, lightly toast the pumpkin seeds by placing them in a dry skillet
and cooking over medium heat. Constantly stir the seeds to ensure even cooking.
When they begin to pop and give off a nutty aroma, they are ready. Set aside to cool.

Wash kale and place in a large pot of boiling water for 30 seconds. Place in strainer and
cool with cold water, cut into bite size pieces. Finely dice the green onions and peel the carrot.
Slice into 1/8-inch rounds.

Place all dressing ingredients in a bowl and mix well with a wire whisk. In a separate bowl place chopped beets, chopped kale, diced green onions, sliced carrots and pumpkin seeds. Add dressing and toss gently. Serve chilled.