Beet & Kale Salad with Raspberry Vinaigrette
View our recipe for Beet & Kale Salad with Raspberry Vinaigrette made with farm-fresh Cal-Organic vegetables.
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Cooking tools:
- Blender
- Food processor
- Oven
- Stove
- Aluminum foil
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Saucepan
- Spatula
- Spoon
- Refrigerator
- Airtight container
- Serving bowl
Ingredients
- 2-4 small to medium Cal-Organic Red Beets
- 1 large bunch Cal-Organic Red Kale
- 1 cup Cal-Organic Red Cabbage
- 1/2 lemon, squeezed
- Extra virgin olive oil
- 1 bunch Cal-Organic Red Radishes
- 1/4 cup pepitas
- 2 tbsp hemp hearts
- 1 1/4 cup fresh raspberries
- 1/4 cup red wine vinegar
- 1-2 tbsp pure maple syrup
- 1 tsp dijon mustard
- 1/4 tsp Himalayan sea salt
- 2-4 tbsp filtered water
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