Kale Salad With Lemon & Beets

• 1 head kale
• 3-5 beets (red or yellow)
• 2-3 oz shredded parmesan
• Pine nuts
• Olive oil
• Balsamic vinegar
• 1 clove garlic
• Optional:
• Spinach
• Basil
• Red pepper flakes

1. Remove fibrous center stem from kale and chop into large pieces.
2. Peel beets, and use a mandolin or paring knife to slice beets as thinly as possible.
3. Zest lemon into bowl, then squeeze juice into a separate bowl.
4. Dice garlic.
5. Stir 1-2 tsp lemon juice into 3-4 tsp balsamic vinegar. Add garlic. Continue stirring while slowly drizzing in olive oil, to taste. Add pinch salt/pepper if desired.
6. Add beets, parmesan, pine nuts (and spinach, if used) to kale. Toss, gradually adding dressing to taste.
7. OPTIONAL:
8. - Chiffonade basil, sprinkle over top of salad.
9. - Add red pepper flakes to taste

head kale, beets, parmesan, nuts, olive oil, vinegar, clove garlic, basil, red pepper

Taken from www.epicurious.com/recipes/member/views/kale-salad-with-lemon-beets-51919981 (may not work)