If you ate as much as I did over the thanksgiving holiday you might be craving healthier fare. My husband makes this often as something healthy to have for lunch.
Bowl of Health Salad
1 medium shallot, minced
1 bunch kale, or mustard greens, swiss chard, collard greens...
juice and zest of 1/2 an orange
juice and zest of 1/2 a lemon
red wine vinegar
s + p
1 cup toasted pecans
1 bunch fresh parsley
2 large carrots, sliced thin
2 - 3 celery sticks, sliced thin
1 large apple, cored and chopped
5 radishes, sliced thin
Goat Cheese (optional)
Heat oven to 350 degrees. Roast the beets whole in a dish, covered with foil, with 1/4 inch water, a drizzle of olive oil and a squeeze of juice from the orange. Roast for 1 hour or until tender.
In a small dish, combine shallots, a pinch of salt, dash of pepper and a teaspoon of red wine vinegar. Set aside.
While the beets are roasting, blanche the kale by bringing a pot of water to a boil over the stove. Submerge kale for 1 minute. Transfer kale from boiling water to an ice bath. Once kale is cool, ring it out in 2 or 3 separate bunches, squeezing into tight rolls. Chop rolls into 1 inch rounds. Place in large bowl and set aside.
Remove beets from oven, once cool enough to handle rub off skins, halve lengthwise and slice thinly. Toss beets in a couple tablespoons of red wine vinegar and let rest for 10 minutes.
Combine beets, shallot mix, kale, pecans, parsley, carrots, celery, apple and radishes. Season to taste with citrus juices, zest, olive oil, red wine vinegar, salt and pepper. Top with pinches of goat cheese if you like. Serve cool.