eery & elegant!
- Helena B.
Preheat oven to 400 F. (200 C.). Peel and slice 8 small-medium beets into quarters. Remove any long stringy ends.
Stir beets with 1 tbsp. olive oil, a sprinkle of salt, and a sprinkle of pepper. Bake for 30 minutes. Refrigerate them for at least 20 minutes once done.
While beets cool, slice 1 shallot into thin rings.
Slice 1 cucumber (about 8 ounces sliced) into small pieces.
Slice ½ radicchio into thin strips.
Remove leaves from 1 large bunch of kale stems. Rip into easily edible pieces and discard stems.
Add kale to a mixing bowl. Add 1 tbsp. olive oil. Gently massage kale leaves until they’re a bit softer.
Add sliced radicchio, sliced cucumbers, cooled beets, sliced shallots, and blackberries to the kale in a salad bowl. Drizzle with dressing of choice.