I was asked three different times to provide this recipe after a potluck. The main flavors are kale, beets, and goat cheese. You will love it if you love those!
Ingredients:
2 bunch kale
4 beet(s) -- medium to large size, scrubbed and tops off
6 oz(s) goat cheese -- or more, to taste
12 oz(s) turkey bacon -- Applegate Naturals is nitrate/nitrite free
5 corn tortillas -- sliced to 1/2" by 1 1/2" pieces
1 pear -- stem removed
3/4 cup(s) olive oil
1/4 cup(s) balsamic vinegar
1 tbsp honey -- or maple syrup, to taste
1/2 tsp salt
1/2 tsp pepper
1 garlic clove(s)
Directions
1. Cut off beet tops, and scrub beets well. Place them on a greased baking pan and bake at 400 degrees for approx. 20-30 minutes, until easy to pierce with a sharp knife or fork. Remove from heat and let cool before peeling and cutting into 1/2” chunks.
2. Take spine off of kale leaves, pile in a tall pile on the cutting board and slice very thinly. Cut them a few times crossways as well so that individual pieces are not too long. Toss them in olive oil in the bottom of the salad serving bowl. Cover and refrigerate for up to a few days…they will not get limp, only softer and nicer to eat. (If eating right away, you will pile all of the remaining ingredients on top and toss right before serving.
3. Cook turkey bacon, set aside to cool and then chop. In same pan add some oil and saute tortilla strips until slightly browned. Set them aside on a paper towel to cool as well.
4. Blend pear through garlic in a blender until smooth.
5. Place chopped beets, goat cheese, turkey bacon and tortilla strips on top of kale in serving bowl. Drizzle dressing over all and toss when ready to serve.
Optional Ingredients: pumpkin seeds and/or sunflower seeds (toasted if desired), shredded red cabbage, chopped apples, green shredded cabbage and/or spring mix salad