Beet and Kale Salad with Goat Cheese

Name: Beet and Kale Salad with Goat Cheese
Prep time: 15 min
Total time: 30 min
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

2.9

(57)

1 Review

By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Prep Time:

15 mins

Total Time:

30 mins

Servings:

8

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

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.