Kale Salad with Candied Golden Beet "Raisins", Candy Cane Beets, Almonds, and Parmesan

Despite being an avid viewer of Top Chef, I don't find myself making a whole lot of the food I see on there.  It's often pretty cerebral and obscure for a home cook, even someone who likes and has access to less-common ingredients.  I'm no stranger to putting in an unusual amount of work into a single meal, but I'm also not in a hurry to go out and get a sous vide machine or tank of liquid nitrogen just to recreate something I saw on TV.

This past season, though, a dark horse competitor emerged in the form of Carrie Baird, who made several dishes that were sometimes seen as being less intricate or refined by her fellow contestants, but still brought her great success by just being straight-up good.  She coined the term "Fancy Toast" for crostini topped with interesting ingredients, and in one memorable moment, she received high praise for a kale salad that featured an unusual preparation of beets.  They were candied in sugar and vinegar and dehydrated to produce a sort of raisin, and judge Gail Simmons likened the texture and taste to that of a gummy bear.

I've been intrigued about these ever since, so when I saw candy cane and golden beets available at the market, I figured this was a good time to try it out.  I used a recipe for the beets from The Denver Post for guidance, and then kind of made it up from there, swapping the candied red beets from Carrie's dish for golden and the raw golden ones for the candy cane variety.  I'm happy to report that the beets turned out chewy and delicious (and yes, quite gummy bear-like), and they offered a unique element to an otherwise ordinary kale salad.  Best of all, it proved you can make a dish like this without a dehydrator - just a very gentle oven.

Kale Salad with Golden Beet "Raisins" 
2 golden beets, peeled and sliced into 1/2 inch cubes
1/2 cup light-colored vinegar (I used a combination of apple cider and white wine)
1/2 cup water
1/2 cup sugar

1 bunch kale, chopped
1 candy cane beet, halved and sliced
2 tbsp slivered almonds
1 lemon
2 tbsp olive oil
Parmesan cheese (to taste)
Salt and pepper (to taste)

To make the golden beet raisins, add chopped beets, sugar, vinegar, and water to a pot or saucepan.  Bring to a boil then lower to a gentle simmer.  Leave simmering until beets are tender but not falling apart (about 20 minutes).

If you have a dehydrator, set to 135-150 degrees.  If not, turn your oven to the lowest possible temperature (mine was 170 - you'll want to make sure it's under 200).  Drain beets from candying liquid and spread out on lined baking sheet.  Place in oven and dehydrate for 2-3 hours.  Beets should be somewhat translucent and chewy in texture.

To prepare salad,  toss kale with lemon juice, olive oil, salt, and pepper.  Add to plate and shave Parmesan generously over the top.  Add almonds, candy cane beets, and golden beet raisins, and serve immediately.