Kale Salad With Lemon & Beets

1. 1

   Remove fibrous center stem from kale and chop into large pieces.

2. 2

   Peel beets, and use a mandolin or paring knife to slice beets as thinly as possible.

3. 3

   Zest lemon into bowl, then squeeze juice into a separate bowl.

4. 4

   Dice garlic.

5. 5

   Stir 1-2 tsp lemon juice into 3-4 tsp balsamic vinegar. Add garlic. Continue stirring while slowly drizzing in olive oil, to taste. Add pinch salt/pepper if desired.

6. 6

   Add beets, parmesan, pine nuts (and spinach, if used) to kale. Toss, gradually adding dressing to taste.

7. 7

   OPTIONAL:

8. 8

   - Chiffonade basil, sprinkle over top of salad.

9. 9

   - Add red pepper flakes to taste

* Per serving · 4 servings · Values may vary.