Recipe: Kale Salad with Beets & Goat Cheese

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Massaged salads are an easy way to eat greens on a hot day: no cooking! Rub oil onto the greens to bruise them and add dressing. I used blackberries boiled in a little water  (frozen from last years csa) to make a sweet sauce to add to the lemon juice and vinegar. I used the small amount of beets we had from the farm but add more if you like.
Inspired by recipe from Martha Stewart Living, July 2012

Kale Salad with Beets and Goat Cheese

rubbed Kale salad

    • 2-3 baby red beets, scrubbed
    • Coarse salt and freshly ground pepper
    • 3 tablespoons extra-virgin olive oil
    • 1 tablespoon red-wine or favorite vinegar
    • 1 bunch kale, trimmed and torn into pieces
    • 1 tablespoon fresh lemon juice
    • 4 ounces ( one log) chevre goat cheese
    • small handful dried cranberries
    • handful of candied pecans
    • 2 tbsp raspberry or black berry jam
  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 slices lengthwise . Combine beets, 2 tablespoons oil, and the vinegar, and gently toss.
  2. Place kale in a large bowl. Add 1 tablespoon oil, season with salt and pepper, and massage into leaves 1 minute. Mix lemon juice & jam, add and toss. To candy the pecan add 2 tablespoons sugar and a pat of butter to pan with nuts. Mix until coated. Let cool.
  3. To serve, make a bed of kale on a platter, and scatter beets on top. Crumble goat cheese into chunks, and scatter cranberries and pecans over salad. Season with pepper. Serve with a slice of avocado on each plate. Yum.
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