Jen & Derek’s Organic Farm Week 2: Beet, Kale and Carrot Salad

A few words can describe the way that I have been cooking lately, simple and very little work involved. With an upcoming baby (3 weeks) and an upcoming move, I have had very little energy or desire to cook. So this week I decided to simply spiralize the beautiful red beets that were in our CSA share this week for this salad. Carrots and kale made a great side kick with a maple dressing. 

When I make a kale salad, I always like to dress the salad several hours before serving to soften the kale and rid it of some of the bitterness. By spiralizing the beets, this makes red worms or snakes for my daughter who will slurp these up with gusto. Enjoy! 

Beet, Kale, and Carrot Salad 

For the dressing: 

1/4 cup of each olive oil, maple syrup and balsamic vinegar 

Salt and pepper to taste 

1 tablespoon of honey Dijon or regular Dijon mustard 

For the salad: 

6-8 kale leaves, sliced thinly 

2 large carrots, shredded or spiralized 

4-6 small beets, shredded or spiralized

Toss the salad and the dressing together and let it sit for at least one hour before serving. Depending on how big your kale leaves were, you may not need all of the dressing. Top with some goat cheese or feta cheese if desired.