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Fresh Beet, Heart of Palm, Kale Spinach Salad

Fresh Beet, Heart of Palm, Kale/Spinach Salad

Fresh Beet, Heart of Palm, Kale Spinach Salad
Fresh Beet, Heart of Palm, Kale/Spinach Salad
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Recipe type: Salad
Recipe By:
Ingredients
  • 1 (10-oz.) container of baby kale
  • 1 (10-oz.) container of baby spinach
  • 3-4 fresh beets, roasted (See Recipe: Fresh Roasted Beets and Peppers)
  • 1 (14-oz.) can heart of palms, drained and cut into bite-size pieces
  • ¼ c. sunflower kernels
  • ¼ c. crushed Maruchan Ramen Noodles
  • 4 oz. crumbled blue cheese
  • 1 bottle of Roasted Garlic Balsamic Vinegar (or your favorite dressing)
  • Kosher salt, fresh black pepper
  • Olive oil
Instructions
  1. In a bowl, mix the kale and spinach. Season with salt and pepper.
  2. Lay the mixture on a large serving platter.
  3. Place your beets in the center of the kale/spinach mixture.
  4. In a small bowl, season the heart of palm with salt and pepper and a little olive oil. Place the cut heart of palm around the border of kale/spinach mixture.
  5. In a small bowl, nestled into the platter, place the blue cheese.
  6. In a small bowl, nestled into the platter, combine the sunflower kernels and noodles into the bowl. The blue cheese and kernel/noodle bowls, are for guests, to place as much as they like on top of salad, that they serve themselves.
  7. Place the salad dressing on the side for guests to serve themselves.
 
Fresh Beet, Heart of Palm, Kale/Spinach Salad
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Recipe By:
Roasted Fresh Beets and Peppers/Onions
Ingredients
  • 3-6 fresh beets, depending on size
  • 1 red onion, sliced
  • 1 green bell pepper, cut into strips
  • Olive oil
  • Sugar
  • Balsamic Vinegar
  • Salt and Black Pepper
Instructions
  1. Wash and cut ends off beets. Place in foil lined disposable pans.
  2. Pour olive oil on each one and season with salt and black pepper. Enclose in the foil and bake at 350 for 45 minutes or until you can insert knife easily through it.
  3. Remove from oven, open foil and let cool.
  4. Meanwhile in large skillet, drizzle little olive oil in pan.
  5. Saute the red onion and pepper for 3 minutes (want it crispy and not too wilted.)
  6. Add 2-3 T. of sugar or honey and about ⅓ c. vinegar.
  7. Simmer for about 2 minutes. Remove from heat.
  8. Peel beets and either cut into slices or dice shape.
  9. Mix beets into peppers and onions. The juice that is in the pan from roasting beets, pour into your skillet.
  10. Taste for seasoning.
  11. Serve warm.
 

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