Why You’ll Love This Beet and Kale Salad with White Beans and Fennel:

• It’s the perfect blend of sweet and salty thanks to the beets and plenty of shaved Parmesan.
• It’s healthy! Packed with fiber and protein thanks to all the veggies and the white beans.
• It’s DELICIOUS which is the most important factor when it comes to whether a salad is worth making in my opinion.

What is unique about this Beet and Kale Salad with White Beans and Fennel?

1. I don’t massage my kale! I ribbon it instead.
2. It is gorgeously textured thanks to the crunchy fennel and chopped Marcona almonds.
3. It takes a classic combination of kale and white beans and pumps up the volume with sweet beets and salty parmesan.

Why don’t I massage my kale?

In my opinion, massaging kale makes it feel slimy on the teeth and look like something that hangs off a ninja turtle. As such, it isn’t something I’d like to be served at a dinner party. I do understand why people do it, to make the kale easier to chew, but there is a better way.

What should I do instead of massaging my kale?

Ribbon it! Ribboned kale has structure and snap without the “wet towel” vibe of over-massaged leaves. After ribboning the kale, I toss it with a little kosher salt to wilt, as one would cabbage for coleslaw. It softens it just the right amount and makes the kale receptive to soaking in the dressing.

How do I “ribbon my kale”?

1. De-stem the kale.
   Hold the stem with one hand and strip the leaves off using your knife or your hand. Discard or compost the stems (or save for stock).
2. Stack and layer the leaves.
   Lay 3-5 leaves flat on top of each other, lining them up so the edges match. Don’t overcrowd.
3. Roll into a tight bundle.
   Starting from one long side, roll the stacked leaves into a snug cigar shape. The tighter the roll, the finer your ribbons.
4. Anchor with your non-knife hand.
   Place your non-knife hand flat on top of the roll and gently press down to keep everything compact and steady. Tuck your fingertips slightly inward for safety.
5. Slice very close together.
   Using a sharp chef’s knife, make thin crosswise cuts, keeping your slices extremely close (about ⅛ inch apart or thinner). The closer the cuts, the more delicate the ribbons.
6. Fluff and separate.
   Use your fingers to gently toss and separate the strands. You’ll have fine, tender ribbons that don’t need massaging.

Recipe FAQ:

Can I make this roasted beet and kale salad ahead of time?

It keeps well for 3–4 days in an airtight container. The kale softens beautifully without getting soggy.

What kind of white beans work best in this salad?

I am a big fan of Great Northern beans and cannelini beans (sometimes sold as white kidney beans). But chickpeas would be a great substitute.

What type of balsamic vinegar is best for balsamic vinaigrette?

I’m so glad you asked. You don’t want to use an aged or premium balsamic. Those are intended for use as a stand alone condiment. For a balsamic vinaigrette dressing I use an inexpensive supermarket variety because it is much lower in sugar, thus better suited for using in salad dressing.

Is this roasted beet and kale salad vegan and gluten-free?

It is vegetarian, not vegan, as it contains Parmesan cheese and the balsamic vinaigrette contains honey. But it can be made vegan by omitting the Parmesan or using vegan Parmesan cheese, and substituting a vegan friendly sweetener in the dressing such as agave or maple syrup. The salad is naturally gluten-free.

Roasted Beet and Kale Salad with White Beans & Shaved Fennel (with Balsamic Vinaigrette)

Recipe by thesal28_wp

Course: Salads

Servings

4

servings

Ingredients

• 1 large bunch of green kale (or lacinato/dino kale), to yield 6-7 cups

• 4 small or 3 medium beets, peeled

• 1-2 tbsp extra virgin olive oil

• kosher salt

• 1 can white beans, such as Great Northern or cannellini

• 1 medium fennel bulb, fronds removed

• 1/2 cup Marcona almonds, coarsely chopped

• 3-4 oz. block of Parmesan cheese

• freshly ground black pepper (preferably from a pepper mill)

• Balsamic Vinaigrette Ingredients

• 2 oz. balsamic vinegar

• 1/2 tsp honey

• 1/2 tbsp Dijon mustard

• 4 oz. extra virgin olive oil

• 1 peeled garlic clove, minced or grated, optional

• kosher salt

• black pepper

Roasted Beet and Kale Salad with White Beans & Shaved Fennel (with Balsamic Vinaigrette)

• RIBBON THE KALE: Remove the stems from the kale by holding the stem in one hand and stripping the leaves off with your knife or your hand. Stack 3 to 5 leaves on top of each other, aligning them so they lay flat, and roll them tightly from one long side into a snug bundle. Use the fingertips of your non-knife hand to anchor the kale, pressing very firmly. Use a sharp chef’s knife to slice crosswise into the kale to make very thin cuts, about ⅛ inch apart or even thinner, keeping the slices as close together as possible to create fine ribbons. Once sliced, use your fingers to fluff and separate the strands. Add to a bowl and sprinkle a small amount of kosher salt (1/4 tsp-ish) onto kale. Toss with gently with your hands and set aside.
• ROAST THE BEETS: Preheat the oven to 400° (F) and adjust an oven rack to the middle position. Peel the beets, cut them into into 2-inch chunks, then place in a baking dish with the garlic cloves. Rub the beets and garlic with 1-2 tbsp olive oil then season lightly with Kosher salt. Cover the dish with foil then roast until tender, about 45-60 min. The beets are ready when they can be easily pierced with a fork or paring knife. 
  
• PREPARE THE DRESSING: Whisk together the honey, Dijon, and balsamic vinegar until combined. While whisking, slowly drizzle in oil to emulsify. Add the garlic, if using. Season to taste with salt and pepper.
  
• BUILD THE SALAD: Dice the beets and add to the bowl with the kale along with the beans. Cut the base off the fennel bulb and cut it in half lengthwise. Cut a v-shaped notch into the bottom of the fennel bulb and remove the core. Using a mandoline slicer on the second thinnest setting, slice the fennel thinly lengthwise. Add the fennel to the bowl. Add appx. 1/3 cup of dressing to the salad and toss. Season to taste and transfer to a platter. Top salad with the chopped almonds. Using a vegetable peeler, shave Parmesan right off the block into curls directly onto the salad. Pass around extra dressing.