Yellow Beets Kale Salad
Insalata di cavolo nero toscano e barbabietole gialle
The bright colours of a yellow beets kale salad brighten up the plate and chase away my dark wintry moods. The beets still have a raw crunch and freshness, while the kale – apart from being incredible good for you – adds depths to the taste. Top the salad with nuts and berries and crisp fried prosciutto, and you’ll have a new favourite winter salad.
In Italy red beets have only just been discovered, which makes yellow beets so much harder to find. Kale is normally known as cavolo nero toscano or cavolo senza testa (cabbage without a head). It’s best known as an ingredient in ribollita, but it’s no less good in this yellow beets kale salad.
300 g yellow beets
150 g kale
50 g hazelnuts
1 tbsp dried cranberries
2 slices of cured ham (bacon can be used instead)
Olive oil, salt and pepper
Chop the hazelnuts and roast them on a dry frying pan
Set the hazelnuts aside for later.
Fry slices of cured ham until crisp
Leave them on absorbent paper.
Peel the yellow beets and cut them in ultra thin slices using a mandoline slicer (a peeler or grater can be used instead).
Sprinkle lemon juice over the thin beet slices to help them maintain the yellow colour.
Chop the kale finely and fry it in hot olive oil.
Turn down the heat and add yellow beets and lemon juice to the frying pan.
Let the salad simmer for a few minutes and adjust the taste with salt and pepper
Sprinkle the salad with dried cranberries, roasted hazelnuts and crisp ham.
Serve the yellow beet salad as a starter with Italian salumi or use it as a sidedish to accompany meat.