I started eating a version this salad way back when I was pregnant with Will, though minus the beets and quinoa, when my sweet sister-in-law posted about a kale salad on her blog. I made it, ate entire batches of it in one sitting, and forever since then it has been my favorite of all time.
And then, when my mom was visiting last year I got a kale salad from Panera that had beets, quinoa, and goat cheese. It was delicious. So I started making something similar, though minus the goat cheese, because who can afford goat cheese, though I love it with all my heart, I do not know. If you can, please love it and caress it and speak tenderly to it and make delicious wealthy person food out of it.
BUT, I have soldiered right ahead, in my impecunious version of that glorious salad, and made this. And this is the best salad in the world, even without chèvre. This is not a recipe, but essentially: I cook a bunch of beets (golden beets in the photo, because yes, we do have a winter CSA, so I guess we’re not that impecunious, really. Beets, sometimes peeled, sometimes not, cut up, cooked in a little water on the stove until they’re soft, enough for 3 or 4 days of making this salad), a separate pot of quinoa (ditto about lasting for a few days), and then tear up a few kale leaves into a bowl, top it with warm beets and quinoa (though you could do it cold), and then drizzle on olive oil, a sprinkle of salt (a scant quarter teaspoon, maybe? Too little salt will yield a salad that is not worth eating whatsoever), a few dashes of crushed red pepper, a squeeze of lemon juice, and then some sunflower seeds or if your neighbor gave you some expired bags of sliced almonds for free, some of those. Then, if you have some dried cranberries, those. If you’re a millionaire, then dried cherries, and please enjoy them for me, as well as of course, your chèvre, though this salad manages quite well without it. You can make this without the beets and without the quinoa, though not without the lemon juice or crushed red pepper. Or salt.