Warm Beet, Peppers, Kale & Pistachio Salad

Warm Beet, Peppers, Kale & Pistachio Salad

2 large or 6 small Peppers, I opted for 2 small reds, 2 small oranges and 2 small yellows, chopped into bite size pieces
1/2 Red Onion, chopped into bit size pieces
Olive Oil
Pickled Beets, chopped into bit size pieces
6-10 cups Kale, chopped into bit size pieces (I actually used a Kale Super Salad from the store. It included shredded carrots.)
Balsamic Vinegar Reduction or Glaze

In a skillet, saute the pepper and onion in olive oil until they are tender. Add in the beets, as well as the pistachios and saute until they are heated through, about 2-3 minutes. Add in the kale and heat until it just begins to wilt.

Place in a large bowl and drizzle with enough balsamic vinegar reduction/glaze to coat lightly. Serve warm.