Kale and Beet Salad with Mustard-Balsamic Dressing

So here I am cutting vegetables, boiling beets, toasting pumpkin seeds, and mixing dressing on Christmas Eve.  Aren't I supposed to be baking cookies or putting out a plate for Santa?  I did wrap presents while boiling the beets, does that count?

This recipe is so good that I had to put it in the fridge so I wouldn't eat it all before the Christmas dinner I'm bringing it to tomorrow.  Yep, just like a batch of cookies.  Only this is kale and beets.

Recipe adapted from: http://bastyrcenter.org/content/view/140/

Kale and Beet Salad with Mustard-Balsamic Dressing
Serves 5-6

5-6 small to medium beets, or the equivalent
1 bunch of kale
1/2 cup toasted pumpkin seeds
1 carrot
4 scallions

Dressing:
4 tablespoons olive oil
3 tablespoons balsamic vinegar
2 small cloves of garlic, preferably use a garlic press to mince
handful of fresh basil, diced
1-2 teaspoons Dijon mustard
black pepper to taste

• Boil the beets for 1 hour or until soft.  Once they are cooked, cut them into bite size pieces.
• Bring a large pot of water to boil.  When it's boiling add kale for 30 seconds, remove from hot water and run under cold water.  Cut into bite size pieces. 
• To toast the pumpkin seeds spread them on a baking sheet in an oven at 350F Bake and check often, while turning them to avoid burning. 
• Finely dice scallions
• Peel carrot and cut into very thin rounds
• Mix beets, kale, carrots, and pumpkin seeds in a bowl
• To make the dressing, mix all the dressing ingredients with a whisk.  
• Combine the dressing with the salad ingredients carefully.  
• Serve chilled.

Prijatnovo appetita!