Early Fall Harvest Salad with Pickled Beets & Kale
By Market Chef Maggie Perkins.
2 heads kale (Bernhardt’s Farm)
1 tablespoon lemon infused olive oil (Texas Hill Country Olive Co)
1 quart pickled beets, drained and cubed (f-stop farm or Munkebo Farm)
1 8oz feta cheese, crumbled (Pure Luck)
1 bunch chives or scallions, chopped (Bernhardt’s Farm)
1 bunch lime basil and/or fresh mint, de-stemmed, leaves chopped
3 watermelon radishes, halved and sliced thinly (f-stop farm)
2 T fig Dijon mustard
1-2 t honey (Round Rock Honey)
2 T apple cider vinegar
1/8 cup water
salt & pepper to taste
De-stem the kale and chop well. In a large salad bowl, drizzle olive oil over the chopped kale, massaging it into the leaves completely, about 1 minute. Set aside for 15 minutes.
Assemble prepared pickled beets, feta cheese, chives or scallions, radishes, and chosen herbs. Toss with massaged and rested kale.
In quart jar, combine dressing ingredients. Shake well, toss with salad, correct seasonings, and serve.
Photos by Maggie Perkins & Brittany Black.