It’s getting cold out there. And as we pile on extra layers of clothing, we also pile on heavier foods to keep us warm in different ways. Winter is not a time to abandon salad — but it is a time during which we can make some small alterations to our great green feasts. In this way, I’ve been topping mine with roasted hunks of squash and sweet potato lately, but I have long been on the lookout for ways to make my salads even more wintery.
And then I remembered the beet.
I found these chioggia beets at Whole Foods, and it was the first time I had spotted them this season. You could use red beets here, if you’d like, though you may have more hand washing to do in the end.
The electric pink salad dressing gets its rosy glow from canned red beets. You can use beets you’ve cooked yourself, if you prefer. The hazelnut oil gives the dressing some depth, and the fresh lemon brightens it all up big time. All in all, it’s a happy salad, and I think you’d like.
Kale Salad with Hazelnuts and Roasted Chioggia Beets — Gluten-Free, Paleo, and Whole30 Compliant.
- 1 bouquet (about a pound) lacinato (dino) kale, ribs removed and chopped into bite-size pieces
- 1 pound chioggia beets, scrubbed and roasted (see how-to here)
- 1/2 cup toasted hazelnuts, chopped
- 1/3 cup hazelnut oil
- 1/2 a can of beets (drained)
- Juice of 1 lemon
- A pinch of salt
Distribute the kale equally into two separate salad bowls. Top with roasted beets and toasted hazelnuts.
In a blender, add hazelnut oil, canned beets, lemon juice and salt, and blend until smooth and well combined. Drizzle the dressing on the salads. You will have leftover dressing for future salads — this will stay good in the refrigerator for about a week.