Wednesday, June 29, 2016

Kale, Beet & Goat Cheese Salad






It's that time of year when gorgeous produce starts showing up at Farmer's Markets everywhere.  I don't know about you, but I just can't resist pulling over at a market or roadside farmstand.  One of my favorite Farmers Market finds are fresh beets.  This salad highlights fresh cooked beets. While you can cook them however you like, I prefer to roast them.  Roasting beets brings out their rich, earthy flavor - and they taste nothing like the stuff that comes out of a can!  

Serve them over kale topped with fruits, nuts.  Skip the bottled dressing and whip up this delicious 3-ingredient honey balsamic dressing and you have a super healthy nutrient-rich salad.  Creamy goat cheese adds just the right amount of indulgence too!

















recipe developed for Celebrity
Prep time: 
Serving size: 4

1/4 cup balsamic vinegar 
3 tablespoons orange juice 
2 tablespoons honey 
8 cups baby kale or spring mix 
1 cup drained mandarin orange slices 
1 cup sliced cooked beets 
1/2 cup chopped walnuts, toasted if desired 
1 (4.5-ounce) package Celebrity Lite Goat Cheese, crumbled 

Combine vinegar, orange juice and honey; season with salt and pepper if desired. Set aside.

Arrange kale in salad bowl or serving platter.


Top with remaining ingredients and serve with dressing.

                ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Toasting nuts really brings out their flavor, so I always like to toast mine even when using on salads. 

Oven Method:
Preheat oven to 350°F. Spread the nuts in an even layer on a baking sheet. Coat with oil.  Roast for 5 to 10 minutes stirring occasionally.  Remove from baking sheet (nuts will continue to toast on the hot baking sheet)  and cool.

Skillet Method:
Heat nuts or seeds in a dry, heavy skillet over medium heat for 1 to 2 minutes or until they're golden brown and they give off a rich, toasty fragrance. Stir frequently for even toasting. Remove immediately from skillet (nuts will continue to toast on the hot skillet) and cool.

I typically use the skillet method, because inevitably, when toasting nuts in the oven, I walk away for a few minutes and when I come back they are overdone.  Always give a lot of attention when toasting nuts as it's very easy to overdo it and then they'll be ruined.

No comments:

Post a Comment