kale salad with golden beets, green garlic, and a lime vinaigrette

Kale Salad with Golden Beets, Green Garlic, and a Lime Vinaigrette
Writing about the food I love has been a pretty incredible journey, and one of the best things about blogging is the community of other bloggers, food writers, and food eaters out there. So I was thrilled to receive an invitation to a fantastic dinner party with some of my very favorite foodies. The lovely Veronica hosted on her roof deck overlooking the city, and the guest list included an intimidating mix of old friends (Kimberley and Barb), new ones (Kasey), and bloggers and foodies I’d long admired but never met (Cathy, Nicole, Sarah, Yossy, Kate, Diana, Sarah, Kristin, and Laura). I wanted to bring a dish, and needed to make something good.

Looking for ingredient inspiration, I headed out to the Union Square Green Market. As always, I was searching for the unexpected, and hoping for new flavors and fresh seasonal finds. What I found was bounty of earthy flavors with ingredients like green garlic (more on that here), scapes, lettuces galore, tender kale, a rainbow of carrots, and beautiful beets. Clearly, I’d be making a salad.

The flavors in this salad came together nicely, with delicate golden beets, roasted green garlic, and a whole lime vinaigrette served over a bed of young kale and beet greens. The creamy yet bracing lime dressing contrasts beautifully with the earthy, smoky notes in the salad. Owing to transportation time, I kept my ingredients simple, but if I were going to make this at home I’d also toss in some Pecorino and toasted pumpkin seeds for texture and crunch.

Kale Salad with Golden Beets, Green Garlic, and a Lime Vinaigrette
This salad comes together in parts, though it’s not very time consuming at all. First, marinate the beets, and then roast the green garlic. And then prepare your greens and make the dressing. Toss it all together about 30 minutes before serving.

Kale Salad with Golden Beets, Green Garlic, and a Lime Vinaigrette

for the marinated beets
1 bunch marinated beets
pinch sea salt

Preheat oven to 450 degrees F.

Wash the beets, and trim all but 1″ of the greens. Place them in a small rimmed baking dish with 1/4″ of water. Cover with foil and roast at 450 degrees F for 25 – 30 minutes. When the beets are fork tender, carefully remove the foil, cool, trim, and pull off the peel with your fingers. Halve the beets, cut into thin slices, and set aside.

for the roasted green garlic
5 stalks green garlic
1 teaspoon olive oil
pinch sea salt

Wash, trim, and halve garlic stalks and chop into 3″ sections. Toss with 2 teaspoons olive oil and a pinch of salt. Roast at 450 degrees for 15 minutes, or until the edges have started to brown. Once cool, pick through the garlic and discard any segments that seem burnt (the green sections can get quite brown–I eat them at home, but discard them for company).

for the whole lime vinaigrette
1 organic lime, quartered and chopped into sections
1 clove garlic, smashed and peeled
1/3 cup olive oil
1/3 cup water
splash of rice wine vinegar
1/2 teaspoon sea salt
1/2 teaspoon sriracha

Place the ingredients in the blender and blend until smooth, 3 minutes or so. Check salt levels and consistency, and add more water or salt if needed. This vinaigrette will keep well for a day or so covered in the fridge, though you may need to re-emulsify if it separates.

to assemble the salad
1 bunch tender kale (I used Russian kale)
1 bench beet greens
pinch sea salt

Wash and dry the greens, and chop them into very thin ribbons. Place in a large salad bowl, sprinkle with salt, toss, and set aside. 30 minutes before serving, use your hands to thoroughly dress the greens. Then sprinkle the beets and garlic on top, and use your hands to massage a bit more of the dressing in.

Comments

  1. says

    I am so jealous of your rooftop dinner party! So many of my favorite people all in one place :) This salad sounds wonderful and I’m definitely loving green garlic season!

  2. says

    It was such a pleasure to hang out with you in New York! I agree that the people you meet through this crazy journey is the best part. Your salad was fantastic…I’m always a fan of throwing in some extra Pecorino. I loved your innovative dressing!

  3. says

    How fun was that night on the rooftop?! I’m so glad we could meet. I think there was just kale left in that salad by the time it got around to my part of the table but it was tasty nonetheless! I have to try making your whole lime vinaigrette.

  4. says

    So happy we met Elizabeth, and what a great night! Loved this salad. The beets were flavorful and the dressing was amazing, so perfect for summer. I can see it now, this salad and its citrusy dressing packed for a picnic on the beach in cali :) Overall, adored you, the salad, the night. Thanks!

    Ps. Pretty thrilled we’re fb friends now too, I get to see two beautiful blue-eyed ladies get around! Precious family you have Mrs. Stark :)

  5. says

    Ah that was such a lovely and fun night. After arriving late and having your salad passed over, I was super grateful to see a big bowl of gorgeous green-ness. It was earthy, fortifying and perfect. The dressing was so delicious too :)

  6. says

    This is gorgeous– I love the colors! It just looks so fresh and vibrant, and perfect for this lovely season we’re in right now. Totally inspirational, can’t wait to try it!

  7. says

    It was so great to finally meet you at the party! Your salad was so crisp and refreshing, perfect for spring, even if the weather wasn’t exactly cooperating! We definitely need to have another blogger get-together soon!

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