Marinated Beet & Kale Salad
A delicious tangy salad made with beets, kale and some extras for garnish. We used a bunch of yellow and red beets, but they all turned a neon pink during the marinade!
Scrub beets and trim the root end and the leaves away. Save leaves for another use. Keep beets roughly the same size, so you might need to but larger beets in half. Place a steamer basket in a pot with 2" of water (or use a steamer pot). Steam beets till easily pierced with a knife, 20-25 min.
While the beats are steaming, finely chop the kale: wash and dry the leaves, then remove the center rib. Chop finely, or julienne: stack the leaves and roll them up best you can the long way. Thinly slice them the short way to make tiny slivers. Add to a large bowl that has a lid.
Make the marinade-- add the smashed garlic cloves, the maple syrup, vinegar, lemon zest, olive oil and salt & pepper to a small bowl and mix or shake up in a mason jar.
Once the beets are done and cool enough to handle, slip off and discard the skins. Slice into coins or semi-circles. Add to the kale. Toss the marinade in the bowl too, cover and shake well. Allow to marinate in the fridge for at least 3 hours or up to overnight.
When ready to serve, remove the whole smashed garlic cloves from the salad, and toss in the cooked quinoa and the almonds. taste and adjust seasoning-- if you want it a little more poppy, add in the lemon juice from the zested lemon over top. You can also add some finely chopped herbs (like cilantro or parsley or carrot greens), some crumbled cheese (we used a rich blue cheese and it was delicious!) and serve. Keeps well for lunch the next day, too.
Inspired by Marinated Roasted Beet Salad with Goat's Cheese from Power Foods.
Ingredients
Directions
Scrub beets and trim the root end and the leaves away. Save leaves for another use. Keep beets roughly the same size, so you might need to but larger beets in half. Place a steamer basket in a pot with 2" of water (or use a steamer pot). Steam beets till easily pierced with a knife, 20-25 min.
While the beats are steaming, finely chop the kale: wash and dry the leaves, then remove the center rib. Chop finely, or julienne: stack the leaves and roll them up best you can the long way. Thinly slice them the short way to make tiny slivers. Add to a large bowl that has a lid.
Make the marinade-- add the smashed garlic cloves, the maple syrup, vinegar, lemon zest, olive oil and salt & pepper to a small bowl and mix or shake up in a mason jar.
Once the beets are done and cool enough to handle, slip off and discard the skins. Slice into coins or semi-circles. Add to the kale. Toss the marinade in the bowl too, cover and shake well. Allow to marinate in the fridge for at least 3 hours or up to overnight.
When ready to serve, remove the whole smashed garlic cloves from the salad, and toss in the cooked quinoa and the almonds. taste and adjust seasoning-- if you want it a little more poppy, add in the lemon juice from the zested lemon over top. You can also add some finely chopped herbs (like cilantro or parsley or carrot greens), some crumbled cheese (we used a rich blue cheese and it was delicious!) and serve. Keeps well for lunch the next day, too.
If you want to retain the beets’ individual color, you can marinate the red and golden ones separately 🙂
Indeed! When I made it, I was afraid that even steaming them together would have the colors bleed, but marinating in two different bowls is a great solution 🙂