Photo: Jennifer Causey Styling: Lindsey Lower
Serves 4

White balsamic vinegar is slightly sweet; cider vinegar is tangier. Either will be delicious here.



How to Make It

Step 1

Bring 2/3 cup vinegar, 1/2 cup water, and 2 teaspoons honey to a boil in a small saucepan. Add onion; boil 1 minute. Remove pan from heat, and let stand for 10 minutes. Drain.

Step 2

Pierce beets a few times with a knife; wrap in a large piece of microwave-safe parchment paper. Microwave at HIGH 7 minutes or until tender. Rub off skins with a paper towel. Halve beets; cut into wedges.

Step 3

Combine remaining 2 tablespoons vinegar, remaining 1 teaspoon honey, oil, Dijon mustard, salt, and pepper in a large bowl. Add beets and kale; toss to coat. Place about 1 1/2 cups kale mixture on each of 4 plates; top each with 3 ounces salmon, about 1/4 cup onion, and 1 tablespoon almonds.

Ratings & Reviews

Great contrasting flavors

June 21, 2016
The beets pair so well with the Salmon and beets. Everyone in the house loved this salad and this was instantly added to our rotation.