Kale and Golden Beet Salad w/Dijon Balsamic Vinaigrette

Kale and Golden Beet Salad w/Dijon Balsamic Vinaigrette

Kale and Golden Beet Salad w/Dijon Balsamic Vinaigrette.  Beets are made in the Instant Pot.  This salad comes together in just 10 minutes.

Author: Ester Perez

Prep Time: 10mins

Total Time: 10mins

Ingredients

• 4 leaves Lacinato AKA Dinosaur Kale
• 12 slices Easy Instant Pot Golden Beets
• 2 Tablespoons raw walnuts
• 4 teaspoons dried cranberries
• sprinkle of Trader Joe’s Everything but the Bagel Sesame Seasoning Blend
• For Dijon Balsamic Vinaigrette:
• 1/2 cup light olive oil or avocado oil
• 3 Tablespoons Fig Balsamic or more if desired (more makes it sweeter but mine is aged 12 yrs so it’s concentrated & rich, a little goes a long way)
• 3 teaspoons Dijon Mustard
• 1 large garlic clove, minced
• salt & pepper to taste

Instructions

1)      Rinse kale and dry.  Strip the leaves off of the stems, see photo above.

2)      Stack the kale leaves together and roll tightly. With a sharp knife, thinly slice the kale.

3)      To make the dressing: to a small jar, add oil, fig balsamic, mustard and garlic.  Add a sprinkle of salt and pepper.  Close the lid tightly and shake vigorously for 20 seconds.  Remove lid and taste . Add more salt and pepper if needed.

4)      To serve each salad, top each plate with 1/2 of the kale, 6 slices golden beets, 1 Tablespoon walnuts, 2 teaspoons dried cranberries, drizzle of Fig Balsamic Vinaigrette and a sprinkle of Trader Joe’s Everything but the Bagel Sesame Seasoning Blend.  Serve immediately.

Notes

Store remaining Fig Balsamic Vinaigrette in sealed jar for up to 2 weeks.

Nutritional data below includes 2 Tablespoons dressing per serving

source    http://nurturemygut.com

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