Week 29: Color - Beet, Purple Kale & Carrot Salad

I went brunching and shopping with one of my besties from high school. One of our stops in Northampton was an organic foodstuffs store. She went crazy for the exotic flavors of seltzer, and I found my food-color-muse.

There they were, laid out for me. Beets, Purple Kale, Purple Carrots…even the Scallions had a purple shade to them! I honestly had no idea as to what I would make, probably salad. I bought all of them, then Googled “Beet Kale Salad.” The first hit was this recipe. Perfect! In addition to the ingredients listed in that recipe, I added baby beet greens, and feta cheese. There was no need to toast the pumpkin seeds either, since I already had those for snacking.

This salad was faaaantastic. The sweetness of the beets offsets the balsamic vinegar, and the feta was creamy. Cooking and peeling the beets was fun, but not entirely pleasant when the average temperature this week has been mid 90s. Maybe next time I’ll use jarred beets, and hopefully I won’t lose any flavor for my shortcut.