Ask For It: Blind Dog’s Beet Salad


The reader who requested the recipe for Blind Dog’s beet salad called it, “a wonderful composite of tastes and textures.” It’s true- beets and baby kale make this salad a hearty combination of strong, fresh flavors.

Ask For It: Blind Dog’s Beet Salad


    For the salad:
  • 1 cup baby kale
  • 1/4 cup cooked red beets, peeled and diced
  • 1/4 cup cooked golden beets, peeled and diced
  • 2 tablespoons golden raisins
  • 2 tablespoons goat cheese, crumbled
  • 2 tablespoons pecan halves, toasted and crushed
  • Gremolate dressing (recipe below)
  • Salt and pepper, to taste
  • For the dressing:
  • 1 lemon
  • 1/4 cup fresh parsley, finely chopped
  • 3 garlic cloves, finely chopped
  • 1/3 cup very good olive oil


  1. Toss salad ingredients together.
  2. For the dressing:
  3. Remove the lemon peel in long strips using a vegetable peeler.
  4. Mince peel and transfer to a small bowl.
  5. Mix in parsley and garlic.
  6. Cover with olive oil.
  7. (This dressing can be made a few hours ahead. If so, cover and refrigerate until ready to use.)

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