Warm Kale and Beet salad…a la Erin

If you liked the Kale and Quinoa salad, you’ll love this warm kale and beet salad.

Ingredients

2 Bunches Kale, destemmed, chopped, washed and spun dry

2 Beets peeled and sliced thinly on a mandolin.  Alternatively, one beet and one yam peeled and sliced.

1 tbsp canola oil

The juice of one lemon

1/4 cup each of slivered almonds, shelled pumpkin seeds and sunflower seeds.  Toasted over medium heat until browned but not scorched.

1/4 cup feta cheese, crumbled

4 slices bacon, cooked until crispy and crumbled/chopped

Fill a metal salad bowl with the clean chopped Kale

Heat 2 tbsp oil in a heavy pan, sautee sliced beets/yams until soft and some are a little bit caramelized.

Toss the still hot sliced veg into the kale.  Stir until mixed in and the kale is slightly wilted.

Squeeze the juice of one lemon over and combine well

Toss in the feta cheese, bacon and toasted seeds

Serve

Note:

Sometimes I sprinkle flaked Dulse (a variety of seaweed) on top, sometimes I add in a few raisins or cranberries.  I just make sure not to add any veggies that have a high water content like cucumber or tomato which makes everything soggy.

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