Sides Salads and VeggiesShawna GuttmanMarch 28, 2015Salads, Side Dishes, Veggies, Golden Beet, KaleComment

Baby Kale and Golden Beet Citrus Salad

Sides Salads and VeggiesShawna GuttmanMarch 28, 2015Salads, Side Dishes, Veggies, Golden Beet, KaleComment

The sun is shining later into the day. Birds are chirping to greet the morning. People are talking non-stop about getting back into their bathing suits with their hot bathing suit bods. All I can think about is eating a light a springy salad in the warm weather! This salad is a fresh way to bring in the spring. I have found that baby kale is a nice alternative to its adult counterpart. It is still packed with antioxidants but not quite as pungent. The yams are offer a pleasant buttery flavor. The citrus vinaigrette has an amazing floral scent which really brings out the sweetness of the beets. Pair this salad with grilled chicken or salmon and you have a perfect light meal for a spring day. All I have to say is... yum!

Ingredients:

Salad:

1 (5ox) box/ bag of baby kale
1 large yam
3 small to medium sized golden beets
½ cup sliced almonds
½ cup dried cranberries

Citrus Vinaigrette:

½ large orange
½ lemon
3 TBS extra virgin olive oil
2 tsp balsamic vinegar
¼ teaspoon salt

Directions:

Citrus Vinaigrette:

- Squeeze the juice of the orange and lemon into a small bowl. Add the extra virgin olive oil, balsamic vinegar and salt. Set the dressing aside.

Salad:

Preheat the oven to 400 degrees Fahrenheit.
Wash the beets under cold water. Using a chef knife, remove the stem and tip. Cut each beet into halves. Leave the skin on. Place the beets in a large pot of water and bring to a boil over high heat. Reduce to a simmer and allow to cook until the beets are easily pierced with a fork (about 30-45 minutes). When the beets are done, drain in a colander under cool running water. When they are cool enough to handle, remove the skin using a paring knife as shown below. Cut the beets into thin half-moon shaped slices (3 millimeters).
Wash the yam under cool water. Scrub to remove any dirt. Using a chef’s knife, slice the yam in half lengthwise. Leave the skin on. Slice each half into half-moon shaped slices (3 millimeters) as shown below. Place a thin coat of olive oil in a cooking pan or cookie sheet. Place the yams on the cookie sheet and drizzle the tops with olive oil. Place in the oven and cook for 30 minutes. When done, allow to cool to room temperature.
In a large bowl, combine all of the salad ingredients including vinaigrette, baby kale, beets, yams, almonds and dried cranberries.