Kale, Corn and Beet Salad
Wild Rose TeamShare
Serves 4
This colourful and nutrient-rich salad combines tender kale, sweet corn, and earthy beets, all brightened with a touch of tarragon and a zesty dressing. It’s a refreshing and wholesome dish, perfect as a side or a light meal.
Cook the beets the day before for best results. To easily peel the beets, press their skin with your thumb under water once they are cool enough to handle.
Ingredients
- 4 cups kale leaves, finely sliced
- 2 medium cooked beets
- 1 cup corn kernels, fresh, canned or frozen
- 1 tsp tarragon leaves
- ¼ tsp salt
- Pinch of pepper
- ¼ cup Lemon Oil Dressing
Steps
1. Steam kale, with lid partially uncovered, for 3 – 5 minutes. Meanwhile, peel, quarter and slice beets and place in a medium bowl.
2. Add corn, tarragon, salt, pepper, dressing and toss.
3. Decoratively arrange salad on a platter or individual plates and serve immediately.