CERTIFIED SC RECIPE OF THE WEEK: KALE AND BEET SALAD
November 27, 2018
Ingredients
Salad
- 6 medium beets
- 2 bunchs kale washed, center ribs removed and cut into thin pieces
- 1/2 cup dried cranberries
- 1/2 cup candied walnuts
- Optional: 2 ounces goat cheese
Dressing
- 2 teaspoons chia seeds
- 1/4 cup filtered water
- 1/2 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons coconut or agave nectar or maple syrup
- 4 cloves garlic minced
- 1/2 teaspoon sea salt
- 1/4 cup extra virgin olive oil
- 1/2 cup walnut halves
- 2 tablespoons coconut nectar or maple syrup
- 1/4 teaspoon sea salt