Red Kale Beets and Sweet Cilantro Vinaigrette

Red kale sometimes called “scarlet kale” and “red Russian kale” has a mild nutty flavor that is slightly sweet and earthy.

The leaf of red kale is broad with flat, fringed leaves that are soft, thin and tender. The leaf resembles oak leaves or large arugula leaves.

Red Kale

Red beets have a sugary flavor and a dense texture. They’re crunchy when raw and soft when cooked.

Cilantro is a versatile herb. It has applications in Mediterranean, Latin American and Indian cuisines.

For some, cilantro tastes like soap. The phobia to cilantro is actually a well-studied phenomenon with research indicating that it may have a genetic source, meaning that people may be genetically inclined to like or dislike the herb.

For those who are inclined to like cilantro, they would describe its flavor profile as bright and fresh with the tang of citrus, balanced by an inherent pepperiness. And because of its fresh flavor it is an herb that can be used across courses and cuisines.

Used here to make a Sweet Cilantro Vinaigrette adds wonderful flavor as it wraps around the red kale and beets. Then add pine nuts and goat cheese and you have a plate full of yumminess.

Red Kale Beets and Sweet Cilantro Vinaigrette

For The Vinaigrette

1 cup packed cilantro

1/2 cup extra-virgin olive oil

1/4 cup lime juice ( 1 small lime)

1/4 cup orange juice

1/2 teaspoon Himalayan salt (or sea salt)

1/2 teaspoon black pepper

Pinch of minced garlic or 1/8 teaspoon of powered garlic

2 – 3 teaspoons of coconut sugar (optional)

Place all ingredients into a blender or food processor, and blend or process until smooth.

Place into a jar with a tighten lid, and store in the refrigerator for up to 10 days.

For The Salad

2 cups red kale, about 3 steams

1/3 cup beets, steam, and diced ( 1 small beet or 3 baby beets)

2 -3 tablespoons pine nuts

3 – 4 tablespoons goat cheese

Remove leaf parts of kale from steams and wash under fresh cool water. Next cut kale into smaller bite sizes portions with a pare of kitchen shears and arrange on a dinner plate.

You have the option to use canned beets (preferably organic grown), dicing the sliced beets into 1/2 inch squares.

If you chose to use fresh beets, slice the beets, about 1 inch slices, and place into a steamer, until slightly soft.

Remove, and cool a bit, and dice into 1/2 inch squares, making a 3rd of a cup. Arrange the beets over the kale.

Next add the pine nuts and goat cheese. Drizzle with vinaigrette.