The Recipe

Beet and Kale Salad with Goat Cheese

Name: Beet and Kale Salad with Goat Cheese
Prep time: 15 min
Total time: 30 min
Yield: servings:8
Ingredients: 2 bunches baby red beets, scrubbed (8 total; greens reserved for another use); 2 bunches baby Chioggia beets, scrubbed (8 total; greens reserved for another use); Coarse salt and freshly ground pepper; 3 tablespoons extra-virgin olive oil; 1 tablespoon red-wine vinegar; 1 bunch Red Russian kale, trimmed and torn into pieces (7 cups); 1 tablespoon fresh lemon juice; 4 ounces mild goat cheese

COOK TIME : a few secondsPREP TIME : 15 minutes

From Martha Stewart

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Ingredients

DESCRIPTION

Do as chef Chris Fischer does and cook an extra batch of the baby red beets. Toss them whole with salt, pepper, and a tablespoon of red-wine vinegar, and then serve them as an hors d'oeuvre.

INGREDIENTS

2 bunches baby red beets, scrubbed (8 total; greens reserved for another use)
2 bunches baby Chioggia beets, scrubbed (8 total; greens reserved for another use)
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
1 bunch Red Russian kale, trimmed and torn into pieces (7 cups)
1 tablespoon fresh lemon juice
4 ounces mild goat cheese

DIRECTIONS

Read Directions

NUTRITION