A Taste of the Good Life: Sweet Heat Beet & Baby Kale Salad
BY MICHELLE WILLIAMS, VOLUNTEER EXTRAORDINAIRE
Kale is super nutritious and holds up well once dressed, so this healthy salad can be made ahead of time. The heat can be adjusted to taste by changing the amount of cayenne—but the combo of spicy and sweet in this salad is delicious!
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
3 tablespoons honey
1/2 teaspoon cayenne pepper
1/2 teaspoon each sea salt and freshly ground black pepper
2 cups baby kale, (or regular kale sliced into ribbons)
14.5 oz can beets packed in red wine vinegar, drained and julienned
1/2 cup carrot, peeled and julienned
1/2 cup raisins
In a large bowl, whisk together the extra virgin olive oil, red wine vinegar, honey, cayenne pepper, and salt and pepper. Add in the kale, beets, carrots and raisins, and stir thoroughly to incorporate.
Serve and enjoy!