KALE + GOLDEN BEET SALAD

KALE + GOLDEN

BEET SALAD

There’s nothing like the taste of the first SUMMER harvest! This spring vegetable and whole grain salad is refreshing and slightly sweet, but hardy and nutritious. The kale, golden beets, wheat berries, and marinated feta used in this recipe are all produced by local farms. Find them on the LINC Foods’ online market or look for them at farm stands and the first farmers markets of the season.

 

I N G R E D I E N T S

  • 1 CUP dried soft white wheat berries

  • 1 large golden beet

  • 1 BUNCH kale

  • ½ JAR Marinated Feta from Brush Creek Creamery, including oil

  • 1 TBSP red wine vinegar

  • 1 TSP salt

P R O C E S S

  1. Soak the wheat berries overnight or for up to 24 hours. Drain, place in a pot, and cover with water and one TBSP oil from the Marinated Feta (substitute with olive oil if desired). Bring to a boil, cover, and simmer for 1-1.5 hours until soft, adding more water if necessary.

  2. Heat the oven to 400 degrees F. Peel the golden beet, quarter, and slice into ¼ inch wedges. Place on a baking sheet and drizzle with 1 TBSP oil from the Marinated feta. Sprinkle with a pinch of salt and black pepper. Place in the oven for 20 minutes or until soft, flipping about halfway through.

  3. Meanwhile, strip the kale and discard any large stems. Slice the leaves into small strips, roughly one quarter inch wide.

  4. Place the kale into a salad bowl and add red wine vinegar and salt. Using your hands, massage the kale mixture roughly 10 times.

  5. Add the golden beet, feta, and wheat berries and toss. Feast with the seasons!

 
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