Sometimes I just crave a salad. Yes, even on a cold winter day in New York this yogini needs a cool salad just to reset and lighten things up. It helps when I have these crazy beautiful beets hanging around from my Corbin Hill Farm Share. I mean, they really are just gorgeous and sweet and perfect to eat absolutely raw or with a bunch of kale and an easy vinaigrette. I topped this lunch salad for Bruce and I with a couple of slices of good Manchego cheese but feel free to skip the dairy part and keep it bare. Enjoy!
2-3 medium beets, sliced/chopped/cut into strips (I used a red variety but I suppose golden would do just fine.)
1 small bunch kale, chopped (I used Lacinato which I like for it’s crunch and slight bitterness.)
Fresh Manchego cheese (optional)
3/4 c extra virgin olive oil
1/4 c apple cider vinegar (I use Bragg Apple Cider Vinegar and ONLY Bragg!)
1 tsp honey
Chop kale and massage with your hands briefly. Add beets. Mix all vinaigrette ingredients and combine with beets and kale (a little goes a long way). Let sit and marinate for a few minutes or just eat right away!