This salad recipe comes from my cookbook, The Pure Kitchen, which you will be able to purchase as of Monday, September 12! (More details below on how to purchase.) This is one of my favorite recipes in the entire book. There are 100 in total, so that’s saying a lot.

I love how the balsamic vinegar brings out the sweetness of the beets while also helping to tenderize the kale leaves. Beets and kale–two of my favorite foods–are flooding into farmers’ markets and natural food stores by the bunches this time of year and will continue to be in peak season well into the autumn.

It’s easy to make quick work of shredding the beets if you use the shredding blade of a food processor. The salad will keep well in the refrigerator for at least a day given the hearty texture of the kale and beets.

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Purchasing The Pure Kitchen

You’ll be able to purchase my book as of September 12 through both Amazon.com & my personal e-store. When the book is released, I’ll have links to the book on both of these sites listed here on my blog as well as on The Pure Kitchen’s website.

If you’re local to the Madison area, The Pure Kitchen will also be available through select retailers. I’ll pass along more information about who they are in several weeks.

If you are a retailer interested in wholesale purchasing, please contact me by email (hallie AT dailybitesblog.com) and I would be happy to let you know more details.

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Help Me Spread the Word

Honestly, this book would not even exist if it weren’t for you. I so deeply appreciate you coming back here week after week to share in my little piece of life and enjoy delicious, wholesome food with me.

With the book release just days away, I hope that you’ll join me in spreading the word about The Pure Kitchen! I can’t do this without you. Here are a few specific ways you can help:

• Tweet about the book to your followers on Twitter. Please use my handle @hallieklecker in your tweet so that I can find it and give you a proper thank-you and retweet!
• Share about the book with your friends on Facebook. (Again, tag Daily Bites in your post so I can find your mention.) If you don’t already like the Daily Bites Facebook page, you can do so here.
• If you’re a blogger, I’d love it if you would mention the book or post an honest review on your blog.  Email me the link (hallie AT dailybitesblog.com) to your post if you’d like. I’d love to hear what you have to say about it!

Thank you for everything you’ve already done to help bring me this far. I am thrilled to share in this journey with you.

Now, how about some kale salad?

Shredded Balsamic Beet & Kale Salad

Serves 4

Vegan, nut-free

 

Beets lend themselves well to a host of cooking methods. Roasted, pureed, steamed—you name it. But in my opinion, nothing is better than a simple salad of raw shredded beets and kale. The balsamic vinegar brings out their natural sweetness while keeping the beets raw preserves their vibrant color and nutrients.

 

4 medium red beets (about 1 pound), peeled and shredded

3 cups (packed) thinly sliced kale leaves (stems removed and discarded)

1 medium shallot, finely chopped

1 ½ tablespoons extra-virgin olive oil

1 ½ tablespoons balsamic vinegar

1 tablespoon Dijon mustard

½ teaspoon granulated garlic powder

Sea salt and black pepper, to taste

In a large mixing bowl, toss together beets, kale, and shallot. In a separate bowl, whisk together the olive oil, vinegar, mustard, and granulated garlic powder. Pour the dressing over the salad and toss to coat. Season to taste with salt and pepper.

Allow the salad to stand at room temperature for 15-20 minutes before serving.

Ingredient Tip: Try different types of kale in this recipe to find your favorite. I like lacinato kale the best for its flatter texture, but curly or red kale will also work.

Find many more healthy recipes at Wellness Weekend.