Chefs Jon Kaelin and Kir Hollenback shared this mouthwatering recipe with us at the Old Louisville Fresh Stop Market June 23, 2016. We hope you enjoy it!
Kale and Cauliflower Salad with Roasted Beets
Whisk together vinegar, sugar, onion, Dijon, and parsley, then slowly whisk in olive oil. Peel the beets and cut them into quarters. Drizzle them with olive oil and add 1 cup water. Cover and roast in oven at 425 ° for 30-40 mins or until fork tender. Once the beets are done, chill them in the refrigerator. Finally, chop the kale and cut the cauliflower into bite-sized florets. Once the beets are chilled, cut them into ¼ inch sized pieces. Gently mix together kale, cauliflower and beets. Add vinaigrette. Add salt, pepper, and lemon zest to taste.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.