Kale, Beet and Bacon Salad with Goat Cheese Vinaigrette

By vealam

Ingredients

• Goat Cheese Vinaigrette:
• 1 clove garlic, minced
• 2 ounces goat cheese
• 3 tablespoons white wine vinegar
• 2 tablespoons olive oil
• kosher salt to taste
• 1 tablespoon fresh chives
• Salad:
• 4 cups raw curly kale (1 bunch)
• 4 beets, boiled to fork tender and peeled
• 1/4 cup toasted pistachios
• 4 pieces bacon, cooked cripsy

Details

Servings 4
Preparation time 10mins
Cooking time 10mins
Adapted from heatherchristo.com

Preparation

Step 1

To make the goat cheese vinaigrette, combine all of the ingredients in a blender or food processor. Puree until smooth and season to taste with kosher salt. Sprinkle with the chives and stir them in.

Arrange 4 cups of finely shredded curly kale, and then slice the beets up to cover the salad. Add the pistachios and crumble the bacon over everything.

Drizzle the salad with the dressing and toss to combine. Season to taste with Kosher salt and serve immediately.