Ingredients

1 head kale

3-5 beets (red or yellow)

2-3 oz shredded parmesan

Pine nuts

Olive oil

Balsamic vinegar

1 clove garlic

Optional:

Spinach

Basil

Red pepper flakes

Preparation

Remove fibrous center stem from kale and chop into large pieces.

Peel beets, and use a mandolin or paring knife to slice beets as thinly as possible.

Zest lemon into bowl, then squeeze juice into a separate bowl.

Dice garlic.

Stir 1-2 tsp lemon juice into 3-4 tsp balsamic vinegar. Add garlic. Continue stirring while slowly drizzing in olive oil, to taste. Add pinch salt/pepper if desired.

Add beets, parmesan, pine nuts (and spinach, if used) to kale. Toss, gradually adding dressing to taste.

OPTIONAL:

  • Chiffonade basil, sprinkle over top of salad.
  • Add red pepper flakes to taste