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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Kale black bean and beet salad Recipe

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This recipe for Kale black bean and beet salad is from The Morgan Barclay Love of Food Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T olive oil
1 clove garlic minced
2 large bunches Kale,ribs removed and torn into bite size pieces
1 can black beans
Sea salt and pepper
2 eggs
1 (15 oz) can beets, drained and rinsed and diced
2 oz of blue cheese

balsamic vinegar
Directions:
Directions:
Put olive oil in pan and add garlic and cook until you can smell the garlic, toss kale in just until it wilts. Warm beans. Poach the eggs for 2 min, with slotted spoon remove eggs and place on paper towel to absorb moisture.

On a plate place kale, black beans, beets, poached eggs, sprinkle with blue cheese and dash of sea salt and pepper and lightly drizzle with balsamic vinegar
Personal Notes:
Personal Notes:
I made this for Madisen and Olivia's birthday. Joe enjoyed it the most. I thought it was very tasty and loved the mixture of textures and flavors. I would make it again!!

 

 

 

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