One of my favorite March recipes for when I feel a little seasonally down in March and I can’t afford to go to Mexico.
1 bunch Italian kale
1 bunch beets with the leaves on
2-3 tbsp olive oil
2-3 tbsp vinegar (whatever kind you like)
Salt to taste
1 oz of your favorite strong cheese
1 oz nuts/trail mix/nut and fruit salad topper
Cut tops off beets, slice in half (we will peel later), cover with water in a pot, and start boiling.
Wash beet leaves, pick out nice ones, discard stems and any nasty leaves (compost/chicken food).
Roll up leaves and slice very finely - cut crosswise to make small diced leaves.
De-stem the kale buy pulling the leafy part away from the stem with hands.
Roll kale leaves and chop like beet greens.
Pour olive oil and vinegar over leaves and toss/crush with grabber or your hands. The more you beat it up, the more the leaves will become tender and soak up the vinegar and oil. Salt the greens to taste - I usually do a couple of twists of my sea salt grinder. Then let sit for at least 15 min.
Check beets, when a fork goes through them (like potatoes) they are done. Take out and peel with the side of a spoon. Slice into the size you prefer.
Beat up the salad a little more, taste, then arrange on a plate with the beets, cheese, nuts, and dried fruit.
The beets and the greens can be stored together in the fridge, but the other ingredients get a little soggy if they sit with the greens overnight.