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Kitchen Notebook

February 06, 2017

Valentine's Salad

45 Mins

Prep Time: 45 minutes

Serves 2


  • 12 oz. Red Beets
  • 1 bunch Kale, ribs and stems removed
  • 3 oz. Dried Cherries, chopped
  • 2 Tbsp. Basil, minced
  • 5 Tbsp. Olive Oil
  • 1 1/2 Tbsp. Apple Cider Vinegar
  • 1/2 tsp. Sugar or Honey
  • Salt and Pepper

Preheat the oven to 375 degrees. Bring a large pot of salted water to a boil over a high flame. Meanwhile, prepare the beets by removing the stems and scoring each one with an X. Rub with a small amount of olive oil and place on a lightly oiled baking sheet. Season with a pinch of salt and place in the oven until tender, turning once, about 35 minutes.

When the water is boiling, quickly blanch the kale until tender, about 2-3 minutes. Drain well, add the cherries and allow to cool in the refrigerator. Meanwhile, in a large mixing bowl, whisk together 4 1/2 Tbsp. olive oil along with the vinegar and sugar or honey until combined. Add the basil and season with a pinch of salt and pepper to taste. When the beets are cooked, remove them from the oven.  Set aside until cool to the touch. Carefully peel and dice, placing them in the bowl with the dressing. Add the kale and cherries and toss until combined. Season with salt and pepper and divide between 2 plates.

45 Mins Beets Dried Cherries Kale Recipe Salad Veg Winter

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45 Mins Beets Dried Cherries Kale Recipe Salad Veg Winter

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