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  • Writer's pictureAnna Rathbun, NC

Kale and Beet Salad

I love the creativity that comes out of cooking with what happens to be around at the time. I was going to a potluck and trying to avoid driving to the store on a Sunday morning. This morning I had an empty fridge with one yellow beet and some wilted kale in the garden. I watered the kale and an hour later it was perky and beautiful.

  • 1 large yellow beet (fist size)

  • 1 head of kale (I like dino kale)

  • 1/3 cup olive oil

  • 3 tablespoons balsamic vinegar

  • 1 tablespoon honey

  • 1/2 tablespoon red miso

  • Pinch sea salt

Grate the beet with the small setting on a mandolin. You can use a regular cheese grater, but the mandolin grater makes great little sticks of beets that hold up well in this salad.

Add the olive oil, honey, miso and balsamic to the beets and stir until everything is mixed.

Remove the leaves from the kale and line up the leaves – slice the kale into little strips. Add the kale to the beets and dressing and toss well.

Add a pinch of good quality sea salt if desired. This will hold for a couple days in the fridge and makes an impressive potluck item.

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