Baby Kale, Beet, & Fennel Salad with Apple Vinaigrette

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 I love that we are starting to see a lot of baby kale available to us in grocery stores these days.  Baby greens of any variety pack in more flavor than their larger counterparts, and make for a lovely base for a healthy salad like this one.  They are also a great addition when tossed into a pot of soul warming soup, or sautéed as a simple side dish with a touch of olive oil and sliced garlic.

  With baby kale greens on hand, I decided to make a seasonal salad with rounds of ruby red roasted beets, fresh fennel and an apple cider-based vinaigrette.  With a lovely, sweet Jazz apple on hand, I decided to dress up this apple vinaigrette with small cubes of fresh apples as well.  Flavorful and full of good-for-you nutrients, this colorful salad is a great light lunch, or accompaniment at dinner with that next pot of homemade soup.

 (To view this recipe, click on the blue title of the blog post above*)

Baby Kale, Beet, & Fennel Salad with Apple Vinaigrette

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Salad

Ingredients:

  • 4 beets, stems removed, each wrapped in aluminum foil
  • 4 cups baby kale
  • 1 fennel bulb, sliced into half moons
  • For the vinaigrette:
  • 1 Tablespoon Dijon mustard
  • ½ teaspoon honey
  • 3 Tablespoons apple cider vinaigrette
  • ¼ cup extra virgin olive oil
  • Pinch of crushed red pepper flakes
  • Pinch of salt and pepper
  • 1 apple, small dice

Directions:

  1. Preheat the oven to 400 degrees. Place the foil-wrapped beets on a small baking sheet. Bake for 1 hour, or until the beets are easily pierced with a knife. Allow the cooked beets to cool; when cool enough to handle (wearing gloves) rub them with paper towels to remove their skins. Slice into rounds.
  2. Place the baby kale in a large mixing bowl. Toss together with the sliced fennel.
  3. Whisk the ingredients together for the vinaigrette; then fold in the diced apples. Toss the dressing with the salad; serve topped with the roasted beet rounds.

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