When produce is looking slim in the cold seasons, I usually grab some sturdy greens and beets, and whatever fruit is looking snazzy. This season my go to happened to be pomegranate. I absolutely love pomegranate. Those beautiful, ruby red arils look like jewels! They also add the perfect splash of color and flavor to this Winter Kale Beet Salad.
Oh and PS: those toasted pine nuts. OMG. They just SO GOOD! When you toast them ever so briefly, they smell heavenly and get all crunchy and buttery, perfect to toss on top of this salad.
I'll admit, I've been dreaming of white sandy beaches with crystal clear blue water. I'm ready for some sun and flip flops. As much as I love scarves and boots, I'm so over jeans every day. Anyone else having some winter blues? Wishing Hawaii was in their backyard? I think I wouldn't be in such a state if we got some snow. Totally willing to take some of the East Coast blizzard over here!
No worries though, spring is just around the corner and we've got a delicious Winter Kale Beet Salad to help us get there!Print
- 2 bunches kale, stems removed, massaged, and leaves chopped
- ½ cup pomegranate arils
- 2 red beets, greens removed
- 2 gold beets, greens removed
- ½ cup pine nuts
- ¾ cup extra-virgin olive oil
- ¼ cup apple cider vinegar
- 2-3 tablespoons white sugar
- ½ teaspoon salt
- ½ teaspoon dijon mustard
- Preheat oven to 400˚F. Prepare a baking sheet with foil. Pour pine nuts onto the sheet and bake for 5-7 minutes, or until just starting to brown and are fragrant. Remove from oven and let cool.
- Meanwhile, add beets to a large pot and cover with water with a pinch of salt. Bring to a boil over high heat and cook for about 40 minutes, until the beets are soft enough to pierce with a fork but not soft enough to break apart. Remove from heat and run under cool water. Peel off easily removable skin with your hands or a spoon and set aside.
- Make the vinaigrette: Whisk vinegar, olive oil, salt, and sugar together in a bowl until sugar is dissolved; set aside.
- In a large bowl, toss kale, beets, arils and pine nuts. Pour about half the dressing over the mixture and toss to coat. If it looks a little dry, add a little more dressing. Serve slightly chilled.