Shredded Kale Sprout and Baby Beet Salad with Walnuts and Goat Cheese

Recipe by From a Chef's Kitchen

Shredded kale sprouts, red onion, pickled baby beets, walnuts and goat cheese with a balsamic vinaigrette. Flavors that all rock together!

Ingredients

• salad
• 6 oz kale sprouts (stem end trimmed if necessary)
• ½ small red onion (finely chopped)
• 16 oz jar pickled baby beets (drained, halved and sliced)
• ½ cup chopped walnuts ( lightly toasted )
• 4 ounces crumbled goat cheese ((about 1 cup) divided)
• dressing
• ⅓ cup light olive oil or grapeseed oil
• 3 tablespoons balsamic vinegar
• 2 teaspoons dijon mustard
• 1 tablespoon honey (optional)
• 1 clove garlic (minced)
• salt and freshly ground black pepper (to taste)

Method

1. SALAD
2. Shred kale sprouts in a food processor using the shredding blade or chop manually. Transfer to a bowl.
3. Add red onion, baby beets, walnuts and about 3 ounces of the goat cheese. Toss to combine.
4. DRESSING
5. Whisk dressing ingredients together in a small bowl. Pour over salad, mix well. Transfer to serving bowl and top with remaining goat cheese. Serve immediately.

View the recipe instructions at From a Chef's Kitchen