Baby Kale Salad

If you don’t like beets, you can make this recipe with carrots, daikon radishes, or watermelon radishes instead

• 2 bags baby kale

• 2-3 small to medium beets, peeled, and cut up into 1/4-inch chunks

• grated asiago cheese

• 2 TBSP lemon juice

• 2 TBSP olive oil

• 1 TBSP maple syrup

• 1/3 cup toasted, crushed nuts (I love almonds for this recipe, but anything will do)

• 1 small red onion, finely chopped

• salt and pepper

• red pepper flakes (optional, but so good)

Boil the beet chunks until you can pierce them with a fork. Meanwhile, mix together the lemon juice, olive oil, maple syrup, salt, pepper, and red onion. Strain the beets from the water when they are cooked, and toss them in the bowl with the dressing. Let them sit, soaking up the dressing for at least 10-15 minutes. Then spoon the beets onto the baby kale in a serving bowl, and toss well. Add more of the dressing from the beet bowl if you want more dressing on the whole salad. Save any remaining dressing for serving. (We tend to use all of the dressing.) Let the greens and beets and dressing sit for at least 10-15 minutes. Add the grated asiago cheese, toasted nuts and optional red pepper flakes and serve. Any leftovers are spectacular in sandwiches, wraps, and even omelets!