White Beet, Casper Kale Salad Recipe w/ Orange Citrus Glaze

I have to say this salad was very well received and I love it too! David decided to grow white beets this year, and I was all for it. To have it along with casper kale right now, even better!

Author: Kali Star

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White Beet & Citrus Salad

The delicious glaze of fresh citrus, combined with casper kale and white beets is a must try.

Prep time: 45 MinCook time: 30 MinTotal time: 1 H & 15 M

Ingredients

The Salad

• 1 Bunch White Beets
• 4 Citrus Fruits (will make 4 tbsp. of glaze)
• 1 Tsp. Red Wine Vinegar
• 2.5 Tsp. Olive Oil
• Casper Kale
• Pistachios
• Sour Cream
• Red Onion
• Chili Flakes
• Citrus Slices
• A few Cloves of Garlic
• Rosemary Flowers or Oregano Leaves
• Sea Salt (optional)

Instructions

1. Cut the tops off of the beets, wash them, and cover them in a pot of hot water. Simmer the beets for about half an hour.
2. Squeeze juice of about 4 pieces of citrus. A little over a pound. I used two big tangelos, a little orange, and a tangerine. Tangelos are great because they have a lot flavor. If you like a tangy sauce it's a great way to go.
3. Put the juice in a little pot and simmer it on low heat. About 27 minutes. The sauce will thicken. You can go on a few more minutes and make it even thicker, but then it gets pretty sticky. Let it be sticky and a little runny.
4. Let the beets simmer, while you continue to stir the citrus until it's ready. You can add some chili flakes in the glaze now or wait to top the salad off with the flakes.
5. If you have a casper kale bunch, tear pieces of a few leaves. No need to use all of it. You'll likely use about half of it. If you have baby casper kale leaves, 1/4 pound to a 1/2 pound is plenty.
6. Slice a few cloves of garlic. (Don't smash it for this, just peel the skin, and make little slices.) Then add them to a small heated pan with a little oil. Cook them until they are brown and crispy and set them aside.
7. Wash and dry the leaves, place them in a bowl, and drizzle a little olive oil over them. Add a little sprinkle of salt, and massage the leaves.
8. When the glaze is ready, pour it into a little bowl. 1/4 cup is just right. Then sitr in 2.5 tsp. of olive oil, and 1 tsp. of red wine vinegar. Mix well.
9. When the beets are ready, cool them down in a bowl of cold water, and then slip the skin off of them. Slice the beets the way you like to. I sliced them into logs. I like to see the rings of the beet.
10. Place a bed of casper kale leaves on a plate, or two plates. Add the beets on top. Drizzle the glaze. Add a few little dollops of sour cream. Add some pistachios, the crispy garlic, chili flakes, little slices of citrus, and chili flakes. Top it off with fresh edible flowers or herbs. I used rosemary flowers. Oregano would also work well.

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Tag @earthmatterz on instagram and hashtag it #beetsandcitrus