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

Kale and Beet Salad Recipe

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This recipe for Kale and Beet Salad, by , is from The Blaese Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elise Blaese

Category:
Category:

Ingredients:  
Ingredients:  
For the Beets:
2 red beets, peeled and cut into 1/2-inch cubes
1 small red onion, diced into 1/2-inch cubes
3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
Salt and cracked pepper to taste

For the Salad:
6-8 cups chopped kale
2-3 cups cooked wild rice, kept warm
2-3 grilled chicken breasts, diced and kept warm
Roasted beets (above)
4 oz good-quality goat cheese, crumbled
1/2 cup raw or roasted chopped pecans

Roasted Shallot Balsamic vinaigrette

Directions:
Directions:
For the Beets:
Preheat the broiler. In a medium bowl, combine all ingredients and toss to coat well. Place everything on a rimmed baking sheet lined with aluminum foil and broil until the beets are well browned and the onions are caramelized, 78 minutes. Keep a close eye on the cooking, because all broilers are different. Once the beets have browned, carefully cover them with another sheet of foil and continue to broil for 57 more minutes, or until they have softened slightly. Remove from the oven and allow them to cool to room temperature. (This step can be done ahead of time.)

For the Salad:
Start by combining the kale, rice, chicken, and beets in a large salad bowl. Drizzle in the desired amount of vinaigrette, and toss well to coat all of the kale with dressing. Serve with crumbled goat cheese and pecans on top.

 

 

 

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