Beets (3-4 large bulbs)
Kale (6-10 large leaves, Winterbor is my preferred variety)
Dressing:
Minced Garlic (3-6 cloves)
Balsamic Vinegar (1 Tbs.)
Soy Sauce (2 Tbs.)
Toasted Sesame Seed Oil (2 Tbs.)
Boil Beets
Prepare the Dressing:
Let the Dressing soak at the bottom of a big bowl while you prepare the rest of the salad.
Add chopped boiled beets to dressing while the beets are still hot to let the dressing infuse the beets.
Let cool.
Add raw chopped kale and mix.
Possible Additions:
Chopped nuts on top
Spinach with the Kale
Braggs Amino Acid in the dressing
Bryan's Favorite Garden Pesto
2 cups fresh basil leaves, packed
1/2 cup olive oil
1/3 cup pine nuts
3-6 garlic cloves, minced
pinch of salt and or black pepper
I like to use my food processor to chop the pesto. I enjoy it a little coarse rather than smooth. You can blend it as much as you like.
I also enjoy using almonds or walnuts instead of pine nuts. sometimes I use peanuts too.
I like to freeze some pesto to make my summer bounty last. I use an ice cube tray to freeze the pesto and then pop them into a freezer safe bag. Make sure to lay them flat to separate, so they don't all freeze into one piece.
It's so nice to pull out garden pesto in the winter months!
