Boistfort Valley Farm
Community Supported Recipe Box

Beet-Kale Salad Recipe


  • 6 large beets, chopped into bite-size pieces
  • 6 kale leaves, roughly chopped
  • 1 garlic bulb
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • feta cheese
  • 1/2 cup walnuts
  • course salt
  • pepper


dish: salad
season: fall

Preheat oven to 350 degrees.

Toss beets with olive oil, pepper and coarse salt in a baking dish. Cut tips off garlic bulb and lay it flat in the midst of the beets. Cook for 45 minutes.

Add walnuts and kale. Cook for approximately fifteen minutes.

Move salad to a bowl and toss with vinegar and crumbled feta. Enjoy at room temperature, or cold.

June 25, 2009, Naomi Lewis