Beet + Kale Salad

SALADS

Dec 6

Written By Rae Owens

4 cups chopped kale

1 medium beet, sliced

1 medium shallot, chopped

Extra-virgin olive oil (EVOO), for drizzling

SavorySpoons Kale + Walnut Granola

Flaky sea salt and freshly cracked pepper, for serving

1 lemon, grated zest and juice

1 ½ tablespoons champagne or white wine vinegar

Boil beet(s) to slightly tender.

In a medium bowl, combine the chopped kale and shallots. Season with a little sea salt and pepper.

Spread the kale and shallots on a serving plate.

Drizzle dressing and top with Kale + Walnut Granola.

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