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.

Kale, Beet and Bacon Salad with Goat Cheese Vinaigrette

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.

Kale, Beet and Bacon Salad with Goat Cheese Vinaigrette

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!!

Kale, Beet and Bacon Salad with Goat Cheese Vinaigrette

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.

Kale, Beet and Bacon Salad with Goat Cheese Vinaigrette

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.

Kale, Beet and Bacon Salad with Goat Cheese Vinaigrette

Drizzle the salad with the dressing and toss to combine. Season to taste with Kosher salt and serve immediately.

Kale, Beet and Bacon Salad with Goat Cheese Vinaigrette

 

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

  1. 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.
  2. 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.
  3. 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

Print Recipe  

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.

Kale, Beet and Bacon Salad with Goat Cheese Vinaigrette

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.

Kale, Beet and Bacon Salad with Goat Cheese Vinaigrette

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!!

Kale, Beet and Bacon Salad with Goat Cheese Vinaigrette

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.

Kale, Beet and Bacon Salad with Goat Cheese Vinaigrette

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.

Kale, Beet and Bacon Salad with Goat Cheese Vinaigrette

Drizzle the salad with the dressing and toss to combine. Season to taste with Kosher salt and serve immediately.

Kale, Beet and Bacon Salad with Goat Cheese Vinaigrette

 

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

  1. 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.
  2. 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.
  3. 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