Whenever we’re visiting my husband’s family in Sacramento, we make the obligatory jaunt to the Sac Food Co-Op for all things delicious and the best peak season produce. But usually we just make a beeline for the prepared food case to grab buckets of their Kale and Golden Beet Salad. Yet another kale salad? I know, it doesn’t sound quite as exciting as it tastes, but I swear it’s delicious.
A couple of weeks ago, I called to beg for the recipe so I can get my fill between visits. I thought they'd be more secretive, but the kitchen director was flattered and very open to sharing the components of recipe with me. The proportions, on the other hand, weren't available as it's typically made in very large batches - so I immediately took to figuring out the magic.
It turns out it’s all in the dressing. I came up with a version that is close, but not exact - probably a good thing. I wouldn’t want to lose my appreciation for the real deal. It’s a creamy, tahini-based dressed loaded with fresh herbs. As with most kale salads, I think they taste better after having marinated in the dressing for a bit. Let it sit for a few to 30 minutes before serving, and the leftovers will be just as tasty - if not, tastier - for lunch the day after!
Kale & Golden Beet Salad
- makes about 4 servings -
This recipe calls for some effort preparing the vegetables. Grating beets and carrots takes some patience, unless you have fancy food processor attachments. Grating the carrots definitely amps up the sweetness in the salad, but slicing all the produce paper thin with a mandolin makes this a faster weeknight salad. The beets look awesome spiralized, but without the attachment, I prefer to slice them paper thin and then julienne into matchsticks. Find what works for you - it’s all good.
1 large bunch of lacinato or curly kale, coarsely chopped
4-5 leaves of collard greens, shredded
1 large golden beet, spiralized in food processor or grated
1 medium carrot, grated
1 red bell pepper, diced into quarter inch cubes
Handful of broccoli sprouts
Optional: Dried Cherries and toasted pecans
¼ cup + t tablespoon cider vinegar
3 teaspoons tamari
1 clove garlic, schmooshed
¼ cup tahini
2 heaping tablespoons fresh oregano
½ cup packed basil
½ cup grapeseed oil
¼ cup water (as needed)
Add all of the dressing ingredients, aside from the water, to a food processor and blend until completely pureed. It should be creamy, but pourable. Slowly add water if it’s too thick.
Add kale and collards to a large bowl and toss with half of the dressing. Massage for a minute or so. Add the rest of the ingredients to the bowl and toss with the rest of the dressing. Serve topped with broccoli sprouts and any other tasty toppings.
Variations: Toss in some goat cheese, grilled shrimp, or a cup of cooked quinoa for additional protein. I also think a squeeze of lime juice over top would add a really bright note!