Kale and Beet Salad with Tangerine Balsamic Vinaigrette

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We love the combination of kale and beets. The sweetness of the kale with the earthiness of the beets creates a delicious balance. This recipe uses raw shredded beets and also the beet greens, plus some celery for crunch and pecans for a great finish. The vinaigrette is an updated tangerine and balsamic version of a classic honey mustard dressing.
  • 1 bunch of green kale washed, de-stemmed and torn into bite size pieces
  • 4-5 medium beets washed, peeled and shredded
  • 1 bunch beet greens, washed, dried and sliced in a medium chiffonade (stack leaves on top of each other and roll; then slice crosswise in strips)
  • 7 stalks of fresh celery, washed and diced in small pieces
  • Candied or raw pecans
Tangerine Balsamic Vinaigrette
Whisk ingredients together or shake in a mason jar with lid.
  • 1/2 cup fresh tangerine juice
  • 1/4 cup sunflower oil
  • 2 T of balsamic vinegar
  • 1 T Dijon mustard
  • 2 tsp. honey
  • 1/8 tsp. pepper
  • 4 tsp. thinly sliced scallions

Place prepared kale in a bowl and gently massage with a small amount of vinaigrette.

Add celery, beet greens, and shredded beets. Toss gently together, mixing the ingredients.

Dress with additional vinaigrette and top with candied or raw pecans.

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Many thanks to farm member Keri DeHart for this recipe.

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