Roasted Beet and Kale Salad

Menu Part: 
Cuisine Type: 

For this salad, Chef Corey Shoemaker pulls the leaves from baby kale “when they’re young and tender” and tosses them raw with beets that have been gently roasted with a little grape seed oil. “I use grape seed because it’s neutral and treats the vegetables like ‘gold,’ adding no flavor of its own,” he explains.


1/4 cup Basil Vinaigrette (recipe follows)
1 lb. beets, roasted and cleaned (gold, candy stripe or red)
4 cups baby kale
8 tbsp. goat cheese
4 tbsp. Marcona almonds, toasted
4 tbsp. julienne radish

Basil Vinaigrette
1 cup fresh basil leaves
1 cup white balsamic vinegar
2 cups grape seed oil
2 tbsp. agave
Salt and pepper, to taste

  1. Bring 4 cups water to a boil. Add basil leaves; flash-blanch for 30 sec. and no longer. Place basil in an ice bath and chill.
  2. Add basil, vinegar, oil, agave, salt and pepper to blender; blend until smooth. Adjust seasoning with salt, pepper and more agave if needed. Chill.


  1. Prepare Basil Vinaigrette.
  2. Toss beets with 1 tsp. Basil Vinaigrette and set aside.
  3. Toss kale with Basil Vinaigrette and place in center of chilled plate. Top with beets, goat cheese and almonds. Garnish with radishes.
Source: Chef Corey Shoemaker

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