The weather her for the last few days has been outrageously beautiful. We have been lulled into a false sense of Spring and because the rain starts tomorrow (and hard) I am embracing this salad today. I love it, because like the seasons it feels like it has one foot in winter and one in the Spring. And I’m sorry, but it’s another kale salad. Actually it’s this pizza and this pizza, turned into a salad. Sort of. Or, whatever it is, it’s good. Really, really good.
I have now often talked of my love of fresh crunchy raw curly kale. So here it is, only I added beets, toasted pistachios and the most glorious tangy Goat Cheese Vinaigrette (wowza!!!) and bacon, which is obviously a perfect addition.
This would be gorgeous with grilled steak or Salmon, or lose the bacon and eat it on it’s own as a vegetarian dinner. Either way- this is a great salad to put into your repetoir, and I am telling you- that Goat Cheese Vinaigrette is TO DIE FOR!!
To make the goat cheese vinaigrette, combine all of the ingredients in a blender or food processor. Puree until smooth and season to taste with kosher salt. Sprinkle with the chives and stir them in.
Arrange 4 cups of finely shredded curly kale, and then slice the beets up to cover the salad. Add the pistachios and crumble the bacon over everything.
Drizzle the salad with the dressing and toss to combine. Season to taste with Kosher salt and serve immediately.
Recipe: Kale, Beet and Bacon Salad with Goat Cheese Vinaigrette
Ingredients
- Goat Cheese Vinaigrette
- 1 clove garlic, minced
- 2 ounces goat cheese
- 3 tablespoons white wine vinegar
- 2 tablespoons olive oil
- kosher salt to taste
- 1 tablespoon fresh chives
- 4 cups raw curly kale (1 bunch)
- 4 beets, boiled to fork tender and peeled
- ¼ cup toasted pistachios
- 4 pieces bacon, cooked cripsy
Instructions
- To make the goat cheese vinaigrette, combine all of the ingredients in a blender or food processor. Puree until smooth and season to taste with kosher salt. Sprinkle with the chives and stir them in.
- Arrange 4 cups of finely shredded curly kale, and then slice the beets up to cover the salad. Add the pistachios and crumble the bacon over everything.
- Drizzle the salad with the dressing and toss to combine. Season to taste with Kosher salt and serve immediately.
Preparation time: 10 minute(s)
Number of servings (yield): 4
I love kale, beets and with that Goat Cheese Vinaigrette…Delish! pinned
Thank you Averie! And finally a non-shellfish recipe for yoU!
This looks fabulous, I too am a big fan of crunchy green salads. The goat cheese dressing drizzled across the leaves is such a great presentation.
Thank you so much Cheri! That dressing is seriously the best!
Ha, pizza in salad form! I love it! And beets and goat cheese are always the best of friends. Hooray!
Eileen- they really are!! I always think they are really the very best combination!
La la la la lala lalalala! I’m covering my ears! I don’t want to hear about nice spring weather somewhere else! It’s a balmy 17 degrees with a stiff breeze here in upstate NY. And we just had an ice storm yesterday topped with a couple of inches of snow. Yeah. Remember reading “The Long Winter” from the Laura Ingalls Wilder “Little House on the Prairie” series as a kid? Well, it’s starting to feel a bit like that.
Anywhoo, a hearty salad like this sure fits the bill around here. Can’t wait to try the goat cheese dressing.
oh Kelley- I am so sorry. I really am… I am heading to Chicago on Saturday and am so bummed to be back in the frigid cold. It’s really been a hard one this year. Yeah- maybe the salad will brighten an hour of your day 🙂
Wow I never thought to do that with goat cheese! Brilliant!! Must make^
This is SUCH a beautiful salad !