Beet Kale Salad

From the Center for Nutrition and Healthy Food Systems at Fletcher Allen

Makes 4 servings

Ingredients

• 4 beets 
• ¼ cup vinegar, balsamic 
• ¼ teaspoon caraway seeds 
• ¼ teaspoon salt 
• Clove powder 
• 4 cups kale, fresh 
• 1 tablespoon parsley, fresh, chopped 
• Black pepper 

Directions

Place beets in a saucepan and cover with cold water; bring to a boil. Reduce heat to simmer and cook 20 to 40 minutes (depending on size) or until beets are very easily pierced with a sharp knife. Allow beets to cool in cooking liquid. Peel beets under cold running water by squeezing skins so they slip off. Slice beets thinly; place in a bowl. Add vinegar, caraway seeds, salt and a pinch of clove powder. Set aside for at least one hour in the refrigerator, mixing occasionally. Remove stems from kale. Discard stems and slice leaves very thin. Steam over medium-high heat for three minutes. Spread warm greens on serving platter and arrange beets on top. Garnish with parsley and a pinch of pepper.