Michael Symon's Kale Salad with Shaved Beets, Feta and Toasted Almonds

By Valarie

Ingredients

• 2 Bunches of Kale (stems removed sliced thin)
• 1 Large Golden Beet (peeled and sliced paper thin)
• 1 Large Red Beet (peeled and sliced paper thin)
• 1/2 cup Almonds (toasted)
• 1/2 cup Crumbled Feta
• 2 tablespoons Fresh Dill (chopped)
• 1 Clove Garlic (minced)
• 1 Red Onion (peeled and sliced paper thin)
• 3 oz Red Wine Vinegar
• 6 oz Extra Virgin Olive Oil
• Salt

Preparation

Step 1

step 1

ingredients 2 Bunches of Kale (stems removed sliced thin)
1 Large Golden Beet (peeled and sliced paper thin)
1 Large Red Beet (peeled and sliced paper thin)
1 Red Onion (peeled and sliced paper thin)
Salt
3 oz Red Wine Vinegar

instructions Place kale, beets and onion in a large mixing bowl and season liberally with salt. Mix and top with the vinegar. Set aside. (This can be done up to a couple hours in advance.)

step 2

ingredients 6 oz Extra Virgin Olive Oil
1 Clove Garlic (minced)
2 tablespoons Fresh Dill (chopped)
1/2 cup Crumbled Feta
1/2 cup Almonds (toasted)

instructions Whisk together the oil, garlic and dill. Toss the oil mixture with the kale, beets and onion. Add feta and almonds. Mix and serve.

print recipe