Warm Beet and Kale Salad
This makes a very quick and delicious light dinner, or serve as a side dish.
Instead of cutting beets into bite-sized wedges, you can thinly slice (radish size); this will shorten the beet cooking time, and make the salad seem lighter, less substantial.
2 raw medium peeled beets, cut into small bite-sized wedges
Olive oil
1 small clove garlic, minced or pressed, optional
Salt
1 small bunch kale, stems removed and leaves chopped or ribbon cut*
2-3 Tbsp. chopped walnuts or hazelnuts
2-3 Tbsp. soft goat cheese, feta crumbles, or thin shavings of parmesan
Heat 1 Tbsp. oil in a skillet over medium heat. Add the beet wedges and cook for 6-8 minutes, until firm-tender, turning frequently to brown nicely on all sides.
Add another 1 Tbsp. oil to the skillet. If using garlic, saute for 30-60 seconds, just until aromatic. Add kale, season with a dash of salt, and cook until soft and wilted. At the last minute of cooking, gently toss in nuts and cheese; stir until cheese has melted/incorporated into the salad.
Serve warm, or at room temperature.
Recipe created or adapted by Liz Talley, Urban Graze
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