Purple Kale Salad with Sweet Beet Vinaigrette

 
Purple+Kale+Salad+with+Beet+Vinaigrette+-+Kris+Gill
Purple+Kale+Salad+with+Beet+Vinaigrette+-+Kris+Gill
Purple+Kale+Salad+with+Beet+Vinaigrette+-+Kris+Gill

Hello everyone! Happy International Women’s Day!

Today I’m sharing a vibrant purple kale salad with a sweet beet vinaigrette inspired by my Newfoundland roots and the women who taught me how to navigate the kitchen. My mom, nan(s), aunts and cousins! We all love to get creative in the kitchen, entertain a ‘crowd’ with way too much food and most of all, we love our pickled beets!

ingredients

2 tbsp pickled beet juice

1 tbsp extra-virgin olive oil

1/2 tsp Dijon mustard

Pinch of sea salt and fresh pepper (to taste)

1 small bunch of purple kale, stems removed, washed and chopped

1/2 green apple, chopped into small matchsticks (a mandolin works great for this part)

4 slices of sweet pickled beets, cut in half

2 tbsp parmigiano-reggiano, finely grated

(Serves 2 sides, or one main salad)

directions

To start the salad, remove the stems, chop and wash the kale. Make sure to remove ALL excess water, spin or pat dry with a towel if necessary… nothing worse than a watered down salad. For the vinaigrette, combine the beet juice, Dijon, olive oil, salt and pepper in a large bowl and whisk until combined. Add the prepped kale to the same bowl and massage the dressing into the leaves for 1-2 minutes. This helps the kale break down, making it easier on your digestion. Prepare the rest of the ingredients and keep separate until you’re ready to serve.

When you’re ready to serve, plate the kale, apple sticks, pieces of beet and top with finely grated parmigiano-reggiano. You can add another fresh crack of pepper if you desire!

If you’re eating this salad as a main to yourself, it pairs well with a warm chopped chicken breast or a cup of roasted chickpeas.

On a scale from 1-10 how obsessed are you with pickled beets? It’s a 10 for me!!