GRANNIES, BEETS, & KALE SALAD


 

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This post is from Fauzia, a sweet Hawaiian mama that knows her way around a healthy kitchen.

One of my favorite things about the summer season is getting together with family and friends, and all of the delicious food that goes along with it!  I love having a few go-to salads in my back pocket for picnics and barbecues that I know I can execute perfectly, even at the last minute.  This Beet, Kale, and Granny Smith Apple Salad features crisp, fresh flavors that are just perfect for a hot summer day.  Roasting the beets really brings out their sweetness, and my tangy Honey Mustard Dressing ties everything together into perfect harmony.  You can easily make this ahead of time by prepping each component separately a day or two in advance, and then just toss everything together right before serving.

 

INGREDIENTS:

Honey Mustard Dressing:

1/4 cup extra virgin olive oil

2 tbsp fresh lemon juice

1 1/2 tbsp Dijon or stone ground mustard

3 tsp honey

1/4 tsp salt- more or less to taste

5 turns of the pepper mill

1/2 tsp minced garlic

1/2 tsp grated fresh ginger

Combine all of the ingredients in a blender, or whisk by hand, and set aside.  This dressing can be made several days in advance, and stored in an airtight container or mason jar in the fridge.

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For the salad:

1 tbsp extra virgin olive oil, for roasting the beets

1/4 tsp sea salt

freshly ground black pepper

1 large or 2 small red beets, peeled and thinly sliced into 1/4 inch thick half rounds

1 large Granny Smith apple, cored and cut into 1 inch cubes

1 bunch of Lacinato kale or green curly kale, ribs removed

1/4 cup Honey Mustard Dressing

Preheat your oven to 350 degrees.  Start by tossing your sliced beets in the extra virgin olive oil, sea salt, and a little freshly ground black pepper.  Make sure each piece is well coated, then arrange the beets in a single layer on a baking sheet lined with parchment paper, or a silicone baking mat.  If you are using a large beet, you may want to cut the half moons into quarters, so that the pieces aren’t too big. Cover the beets with foil, then roast for 30-35 minutes, until fork-tender.  Remove from the oven, and let cool while you prepare the rest of your ingredients.

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Whether you are using Lacinato kale, or regular curly kale, you’ll want to first rinse the leaves well, checking for any little critters that might be hiding on the back of the stalks.  Shake off the excess water, then remove the tough ribs.  Discard the ribs, then roughly chop the leaves into bite sized pieces, and place the cut kale in a large mixing bowl.  If you have a lot of excess water left on the kale, you can pass it through a salad spinner or use a clean kitchen towel or paper towels to remove the water.

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Drizzle the kale with 1/4 cup of your prepared dressing, then get your hands in there and gently massage the leaves to break down the tough fibers.  Add in the chopped apple, toss to combine, then add in the cooled roasted beets, and toss again, making sure that the beets and apples are well coated with the dressing.  You can add more dressing to the mix if necessary.

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Do a taste test, and add more dressing, lemon juice, or seasoning if needed.  Enjoy immediately, or cover tightly, and store in the fridge for later.  If you want to make this salad a day ahead of time, I recommend tossing the cut apples in a little bit of lemon juice to prevent them from browning.  To preserve the crispness of the kale and the apples, I would prep and store each component separately, then assemble the salad right before serving, to prevent the kale from getting soggy.

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I hope you love this salad as much as I do!

With Aloha,

 

 

Screenshot 2015-08-08 15.08.22Fauzia Morgan is a blogger, esthetician, mom of two, and a lover of healthy and delicious allergen-free food.  Fauzia has been an avid home cook since the age of twelve, and owes her grace in the kitchen and passion for cooking to her mom and grandmother.  She was raised on a mixture of her family’s traditional East Indian cuisine, and the standard american diet.  After struggling for years from digestive problems and acne, she embarked on a journey to heal her body.  She transformed her health by learning to eat right, and found that gluten, dairy, eggs, and refined sugars needed to go.   Fauzia believes that knowing how to nourish herself and her family is the key to creating long lasting health and vitality, and from this grew a love for creating recipes that are easy, wholesome, and yummy.

Fauzia started her blog, The Masala Maven, in February 2014 to share her recipes and connect with others in their quest for health and good food. Her culinary creations are inspired by her East Indian and Tanzanian heritage, by life growing up in the Pacific Northwest, and by island life in Honolulu, Hawaii, where she currently lives with her husband, their two boys, and their two dogs.

 

 

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2 Responses to GRANNIES, BEETS, & KALE SALAD

  1. Fauzia says:

    Thank you so much for posting my recipe!

  2. Fauzia says:

    Thank you so much for sharing my recipe!

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