Beet and Kale Salad with Lemon Strawberry Vinaigrette
  • 1 Large Beet, roasted
  • 1 Head of Kale, sliced thin
  • 1 T Calolea Lemon Olive Oil
  • 2 t Calolea Strawberry Vinegar
  • 1 T Walla Walla Onlion, finely chopped
  • 1 t Salt
  • 1 t Pepper

In a large bowl mix together olive oil, vinegar, onion, salt, and pepper. Blanch kale, drain, and put into large bowl with vinaigrette. Cut beet into 1/2 inch cubes and toss with kale and vinaigrette. Serve chilled.