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.

Martha Stewart Living, July 2012


Credit: Gabriela Herman

Recipe Summary

15 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.


Reviews (1)

57 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 25
  • 2 star values: 18
  • 1 star values: 2
Rating: 5 stars
It's was an absolute surprise how tasty this came out. Never had kale, so this was a great recipe to try out a new vegetable for me. Thank you. Definitely to be doing this one again.