This recipe uses canned beets and a simple orange vinaigrette for a fast, flavorful dish.
Ingredients
- 4 cups chopped kale, stems removed
- 1 (15-ounce) can sliced or diced beets, drained
- 2 large oranges, peeled and sliced (reserve some juice for dressing)
- 1/4 cup chopped walnuts or pistachios
- 2 oz goat or feta cheese, crumbled (optional)
For the Vinaigrette:
- 3 tbsp olive oil
- 2 tbsp orange juice (freshly squeezed is best)
- 1 tbsp apple cider vinegar (or white wine vinegar)
- 1 tsp Dijon mustard
- Salt and black pepper to taste
Instructions
- Prep the Kale: Place the chopped kale in a large bowl. Drizzle with 1 tablespoon of olive oil and a pinch of salt. Use clean hands to massage the oil into the leaves for about 1-2 minutes until the kale is slightly softened and turns a vibrant green.
- Prepare the Beets and Oranges: Drain the canned beets and chop them into bite-sized pieces if they are not already. Peel and segment the oranges, collecting any excess juice for the dressing.
- Make the Dressing: In a small bowl or jar, whisk (or shake) together the olive oil, reserved orange juice, vinegar, Dijon mustard, salt, and pepper until well combined.
- Assemble the Salad: Add the drained beets, orange segments, and nuts to the bowl with the massaged kale. Drizzle the vinaigrette over the salad and toss gently to combine (be mindful that the beets may stain other ingredients).
- Garnish and Serve: Top with crumbled goat or feta cheese if desired and serve immediately or chill before serving.
