Our second CSA box from The Zahradka Farm made the coolest superfood salad! We marinated the kale in our french, to tenderize and maximize the flavor. The beets are simply roasted. Top with grilled chicken for a full meal or eat it as is for a veggie night.

Serves 4

What you need

4-6 small beets
1/2 cup Tessemae’s French Vinaigrette
coarse salt and freshly ground pepper
2 bunches red kale, stems removed, leaves chopped
1 pound chicken tenders (optional)
1 cucumber, halved lengthwise and chopped
1 pint blueberries

 

What to do

1. Heat your oven to 400. Place each beet on a small piece of foil and drizzle with 2 tablespoons French Vinaigrette, season with salt and pepper. Wrap the beets up and place them on a large rimmed baking sheet. Roast until tender when pierced with the tip of a paring knife, about 30 minutes.

2. Meanwhile, prep the kale and chicken. Toss the Kale with 1/4 cup French Vinaigrette and let marinate. Season with chicken with salt and pepper and grill until cooked through, 2-3 minutes per side. 

3. Once the beets are cooked, let them cool until they are easy to handle. Peel them by rubbing the outside with paper towel, the skins will slide right off. Halve the beets and cut them into wedges. Toss with 2 tablespoons the French.

4. Toss the beets with the kale, cucumbers, and blueberries. Top with the chicken and drizzle with a little more French Vinaigrette.