Beet and Kale Salad with Goat Cheese

Ingredients

• Beets

  Raw

  8 beet or 656g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Kale

  Raw

  7 cup, chopped or 469g

• Lemon juice

  Raw

  1 tbsp or 15g

• Goat cheese

  Hard type

  4 oz or 113g

• Baby Red Beets

  Vegetables - Melissa's

  8 medium beet or 800g

• Red wine vinegar

  1 cup or 239g

Directions

1. Place beets in a large pot, and cover with water. Add enough salt so that the water tastes like the ocean, about 2 tablespoons. Cover, and bring to a boil. Reduce heat, and simmer until skins slip easily off beets, about 15 minutes. Drain. When cool enough to handle, peel beets. Cut red beets into quarters lengthwise and Chioggias into 1/2-inch rounds. Combine beets, 2 tablespoons oil, and the vinegar, and gently toss.
2. Place kale in a large bowl, and bruise very roughly with hands. Add 1 tablespoon oil, season with salt and pepper, and massage into leaves 1 minute. Add lemon juice, and toss.
3. To serve, make a bed of kale on a platter, and scatter beets on top. Crumble goat cheese into chunks, and scatter over salad. Season with pepper.
4. Recipe by: Martha Stewart (source: https://www.marthastewart.com/904221/beet-and-kale-salad-goat-cheese)

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