ssugarpill

This is such a beautiful salad, nobody will really care that much about how it tastes. But luckily, it tastes amazing as well. It’s great as a side dish or for an entire lunch. You can add protein by adding some feta cheese in there, but as I was pairing it with a meat dish, I avoided the dairy. My favourite part is peeling the beets. After being boiled their skin peels beautifully and the colour is bright and in perfect contrast with the kale. I used wild rice that was already pre-cooked to make it faster, but you shouldn’t take the easy route (tho, who am I to say?).

4 medium beets- boiled for about 2 hrs, until fork tender.

1 cup cooked wild rice

1 bunch kale

1/4 cup chopped almonds

Dressing:

2 Tbsp apple vinegar

1 Tbsp olive oil

1 Tbsp mustard

1 Tbsp

salt and pepper

Chop the beets and kale, mix with rice. Mix all the dressing ingredients and shake well. Pour dressing over the salad and add the almonds. Refrigerated for a few hours tastes better.

Esta ensalada es tan bonita cómo exquisita. El contraste de colores entre el kale y los betabeles la hacen ver increíble, y agregándole un poco de feta lo convierte en una comida completa, o el complemento perfecto para cualquier platillo. La mejor parte es pelar los betabeles después de hervirlos. La piel se desliza como aceite.

Receta

4 betabeles hervidos por 2 horas, medianos.

1 T arroz salvaje cocido

1 manojo de kale

1/4 T almendras fileteadas

Aderezo:

2 Cda vinagre de manzana

1 Cda aceite de oliva

1 Cda mostaza

1 diente de ajo picado

sal y pimienta

Cortar y pelar los betabeles hervidos. Cortar el kale. Combinar con el arroz salvaje.

Mezclar el vinagre, aceite, ajo, mostaza, sal y pimienta y revolver. Cubrir la ensalada y espolvorear con almendras. Es preferible refrigerarla por una noche, o varias horas (pero no necesario).