Kale Salad with Beets & Chestnuts

10 oz Lacinato kale
6-8 fresh beets
1/4 C apple cider vinegar
1 T minced shallot
1/2 C olive oil
juice of 1/2 lemon
salt and pepper to taste
2 crisp sweet tart apples, thinly sliced
1/2 C roasted chestnuts, coarsely chopped
crumbled feta or goat cheese

Remove the central ribs from the kale and slice leaves thinly. Cook beets in boiling water until tender when pierced with a fork about 20 minutes. Remove from pan and drain. when cool enough to handle, remove outer peel of beets with hands or vegetable peeler. Cut into 1/2-inch dice.

Whisk together vinegar shallots, oil, lemon juice, salt and pepper until emulsified. Place sliced kale in a large salad bowl and toss with half the dressing. Allow to rest for 20-30 minutes. Divide among 4 plates and arrange beets, apple slices and chestnuts on top; add cheese, if desired. Drizzle with remaining dressing and serve.

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