Anita’s Beets-Tangerine Kale Salad
Besides the kale, colorful beets make this vegetarian dish even more delicious with a sweet-tart flavor.
2 Small beets, round up ready
1 Bunch raw kale, removed tough ribs
2 Tablespoon extra virgin olive oil
1 Teaspoon balsamic vinegar
½ Lemon juice
¼ Cup beet juice
2 4 ounce cups mandarin oranges, whole segments
¼ Cup gorgonzola cheese, crumbled
¼ Teaspoon salt
¼ Teaspoon pepper
1. Whisk together balsamic vinegar, beet juice, lemon juice and olive oil.
2. In a mixing bowl toss together small chopped pieces of kale, beets, tangerines and combine with citrus marinade and blend well.
3. Season with salt and pepper. Sprinkle with gorgonzola cheese.