Even if Christmas food may seem to be all about the cookies, at some point, even we cookie addicts need to change it up a bit. This red and green salad is delicious, refreshing, and drop-dead gorgeous on a Christmas, or any other, dinner table. Never mind healthy. While I can’t locate his exact recipe, I’m pretty sure that the inspiration came from the fabulous Israeli chef Yotam Ottolenghi, whose partner is Palestinian. So I think that with this one salad, we’ve pretty much covered the bases for all the warring religious factions. I might deserve the Nobel Peace Prize. Just saying.
Kale and Beet Salad
- Kale, with thick central vein removed, and torn into pieces (see note)
- Beets, peeled and cut into chunks
- Oranges, peeled and cut into slices
- Toasted pecans, walnuts, or pistachios
- Crumbled goat cheese
- Vinaigrette dressing (say, two-thirds olive oil and one third balsamic vinegar or lemon juice)
- Pomegranate seeds
- Toss the beets with a little olive oil and bake at 425 degrees until fork-tender. The length of time will depend on the size of your chunks. Check every ten minutes or so.
- Place the kale on a platter or in a bowl and toss with the vinaigrette. Then top with everything else. Make sure the pomegranate seeds are on top -- they look like jewels!
Note: I prefer the flatter types of kale, such as lacinato or dinosaur, but feel free to use curly, if you prefer. It's just sort of tickly.