Beet and Kale Salad

Get your daily dose of bright-colored vegatables with this delicious and filling salad that works as easily as a side dish as a main course.

Ingredients
4 large beets
1⁄4 cup pumpkin seeds, toasted
1 bunch kale
3 each scallions
1 medium carrot
3 tbsp extra-virgin olive oil
2 tbsp balsamic vinegar
3⁄4 tsp Dijon mustard
1⁄4 tsp freshly ground pepper
1 tbsp chopped fresh basil
1 tsp finely diced garlic

Instructions

Wash beets and bring to a boil in a large pot. After boiling bring to a simmer, continue to simmer for one hour, until tender. Let cool, then peel beets and cut into 3/4-inch pieces.

In the meantime, lightly toast the pumpkin seeds by placing them in a dry skillet and cooking over medium heat. Constantly stir the seeds to ensure even cooking. When they begin to pop and give off a nutty aroma, they are ready. Set aside to cool.

Wash kale and place in a large pot of boiling water for 30 seconds. Place in strainer and cool with cold water, cut into bite-size pieces. Finely dice the green onions and peel the carrot. Slice into 1/8-inch rounds.

Place all dressing ingredients (starting with olive oil on down) in a bowl and mix well with a wire whisk. In a separate bowl place chopped beets, chopped kale, diced green onions, sliced carrots and pumpkin seeds. Add dressing and toss gently. Serve chilled.

This recipe is from Bastyr University.