Pickled Beet and Orange Kale Salad
This recipe was created by Thyme and Love for The Paisley Farm Recipe Challenge.
Ingredients
For the dressing:
3 Tablespoons Olive Oil
½ Small Yellow Onion, minced
2 Garlic Cloves, minced
½ Tsp Salt
½ Tablespoon Maple Syrup
2 Tablespoons Balsamic Vinegar
For the salad:
1 Large Bunch of Kale, chopped
¾-1 Cup Paisley Farm Sweet Pickled Beets, roughly chopped
1 Blood Orange, segmented
¼ Cup Pecans, chopped
Instructions
For the dressing:
- Heat the oil in a medium saute pan over medium heat. Add in the onion and saute for about 5 minutes. Add in the garlic, salt and maple syrup and cook for an additional 2 minutes.
- Transfer the olive oil and onion mixture to a blender. Add the balsamic vinegar. Blend until smooth.
- Taste and adjust seasonings if needed.
For the salad;
- Add the chopped kale to a large salad or mixing bowl.
- Pour the dressing over the kale, and message the kale until it softens and turn a deep green color.
- Add the chopped beets, orange, and pecans. Toss the salad.
- Serve immediately.
