This salad just happened to be a part of mine and Malloreigh’s autumn feast. This attractive salad was promptly inserted into my belly, leaving me full of bliss and beets.
Stuff you need:
1/4 Cup pecans
1/4 cup cranberries
2 tbsp sugar
2 shakes salt
2 fresh beets
1 bunch of Kale
Dash Soy sauce (about 1 tbsp)
Juice of half a lemon (about 2 tbsp)
Dash white wine vinegar (about 1 tbsp)
Heat up a skillet and toss in your cranberries and pecans. Add 2 tablespoons of sugar and 2 shakes of salt along with a few shakes of rosemary powder. stir around until the sugar has coated the pecans and cranberries and has dissolved. Let cool.
Finely dice the Kale and flash steam for one minute. Cut your beets into thin slices using a knife or mandolin. Once you have flash steamed the kale put it in the fridge until cooled (or the freezer for a faster chill time). Add your beets and mix around to create a vibrant melange of green and pink. Cut your shallot into rings, add the shallot, soy sauce, lemon and white wine vinegar.
Add the Pecan mixture to the salad, mix together and serve!