Kale and White Bean Salad
1 teaspoon olive oil
2 small beets or 1 large beet, stalks and skins removed and scrubbed clean
3 cups kale leaves, discard stalks, finely chopped
3 garlic cloves, minced
¼ teaspoon red pepper flakes
2 tablespoons white wine vinegar
2 tablespoons extra virgin olive oil
1 14oz can cannellini beans, drained and rinsed
¼ cup grated Parmesan cheese
½ cup roughly chopped toasted almonds
2 tablespoons fresh orange juice
2 tablespoons shaved Parmesan cheese for garnish
Salt and fresh ground pepper to taste
1. To prepare the beet for the salad: Preheat oven to 400. Peel theskin off the beets. Drizzle beet with olive oil and wrap in foil. Place in oven on a small baking sheet and roast for 1 hour until the beet is easily pierced with a fork. Allow the beet to cool to room temperature. Place in the refrigerator or slice for salad. (This can be done ahead of time, or you can purchase pre-roasted beets in the produce section.)
2. To prepare the kale: In a large Ziploc bag, toss kale, garlic, red pepper flakes, white wine vinegar and olive oil together. Marinate overnight or for 20 minutes.
3. In a medium bowl, using the back of a fork, lightly mash half of the cannellini beans. Add the rest of the beans to the bowl and toss together with marinated kale. Sprinkle Parmesan cheese, almonds and orange juice over salad and lightly toss once more.
4. Decoratively plate and place sliced beets and Parmesan shavings on top of the salad. Sprinkle with desired amount of salt and pepper.