kale is one of the healthiest foods around, so i am continually looking for new ways to eat it. i first made this simple and delicious salad with raw kale, but i found that uncooked was just a bit too tough, and then i read that it actually has better cholesterol lowering benefits if it has been steamed. it is a great option for a meatless monday salad for lunch or a side dish for dinner.

for one serving:

  • 5-8 kale leaves, chopped 1-2 inch chunks
  • 1/2 small beet, cooked and sliced long into 1/8 inch wide pieces (see photo below)
  • 1 oz crumbled chevre goat cheese
  • 1 tbsp flax seeds (or sesame seeds)
  • olive oil
  • balsamic vinegar
  • black pepper, to taste

blanch the kale leaves buy putting them in boiling water for 1 minute and then transferring them to ice cold water and submerge for 3-5 minutes.
drain really well to get excess water off the leaves. i’d even recommend to put them in a salad spinner or toss them in a towel in order to dry them as much as possible. chop kale leaves into small pieces.

put the kale in a bowl. add beets, crumbled chevre, and toss in flax seeds. drizzle some olive oil and balsamic, and add black pepper to taste.

toss to combine.