Massaged Kale and Beet Salad

After a few attempts at hiding snippets of kale in salads, this time I went for the whole enchilada. Or in this case, whole kale salad! And it was gooooood! That's right, there were no complaints...I've either won them over or they've just given up.

Ingredients:

3 or 4 kale leaves, washed and torn, about 2 cups packed
1 medium cooked beet, skin on
1/4 cup chopped walnuts
1 garlic clove minced
2 tbsps olive oil
salt to taste

Boil or roast the beet with the skin on for 45 - 60 minutes depending on the size of the beet, then chill. Wash and dry kale then remove ribs and freeze them for later use (probably veggie broth).

Now to massaging kale.  These big leaves just need some tender-loving care to make it to the salad bowl. Place the torn leaves in a bowl and rub them around with your hands for a couple of minutes to soften them. They will become more bright green as you can see below in the before and after pic. I have learned that this is an important step in making kale salad, but does not need to be done in recipes where you will be cooking the kale.

Once green and tender toss the kale with the walnuts, minced garlic and oil. Mix about 10 minutes before serving. Then add the sliced beets...leave the skin on for more nutrients! And salt to taste. I used a good few grinds of pink himalayan salt.

Makes 2-3 side salads

Recipe from: https://www.mariaushakova.com/2017/07/detox-kale-and-beet-salad/