Wilted Kale Salad with Pickled Beets and Goat Cheese
As the fall season shifts into shorter days and cooler nights, we are compensated with an abundance of tasty fruits and vegetables that are ripe and ready. Apples, pears, persimmons, pumpkins, arugula, beets, kale, sweet potatoes and winter squash. It is time learn to make your meals full of Superfood nutrients that are easy to prepare and ready to go for your busy lifestyle. This autumn season will help bring your favorite healthy recipes to life with all the fresh ideas given to us by Mother Nature along with a little magic in your culinary repertoire. Come back here to www.healthyeating101.com for the latest seasonal offerings of recipes and healthy tips to keep you feeling good and achieving your best health! Cheers, Megan
Wilted Kale Salad with Quick Pickled Beets and Goat Cheese
2 tablespoons extra virgin olive oil
1 bunch fresh kale with stems removed and leaves chopped
Pinch of sea salt
½ cup sliced pickled beets*
¼ cup crumbled goat cheese
1/4 cup toasted pine nuts
In large sauté pan, heat olive oil on medium heat. Add kale leaves and pinch of sea salt. Cook and stir leaves for about 3 minutes until kale turns brighter green and is slightly wilted. Remove from heat and transfer to serving plate. Top with pickled beets, crumbled goat cheese and toasted pine nuts to serve.
*Quick Pickled Beets
1 cup water
1 cup rice vinegar
¼ cup cane sugar
2 tablespoons pickling spice
1 cloth spice bag
2-3 fresh beets, peeled and cut into 2-inch matchsticks (gloves recommended!)
In large saucepan, combine water, rice vinegar, sugar and pickling spices and bring to a boil. Remove from heat then add fresh cut beets for 5-10 minutes. Strain and add beets to favorite fresh dish. Store pickled beets in brine and in the fridge.
Recipe by Edible Garden Chef Megan McCarthy
