This kale beet salad is so colorful and pretty - so you'll be happy to hear that it tastes as amazing as it looks! Sweet and tender beets are paired with tangy, creamy goat cheese with the crunch of candied walnuts, melding into crisp, hearty kale leaves. It's coated with a honey balsamic vinegarette that sneaks its way into all the corners and grooves of the kale, so each bite is full of flavor!
Ingredients
1 ½lbbeets, peeled and quartered - or cut into bite-sized pieces if you're using large beets
1tablespoonextra virgin olive oil
1cupwalnut halves
3tablespoonspure maple syrup
¼teaspoonsea salt
⅛teaspoonfresh cracked pepper
4packed cups of curly kale, washed and torn into bite sized pieces
Optional: ¼ cup goat or Boursin cheese, a diced avocado makes a great alternative to creamy cheeses in salads!
The Dressing
3tablespoonsapple cider vinegar
2tablespoonshoney, use maple syrup for vegan
1teaspoonsbalsamic vinegar
½teaspoondijon mustard
1clove garlic, grated on a Microplane or very finely minced
A pinch of sea salt
¼cupextra virgin olive oil
Instructions
Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the beets on the prepared baking sheet and drizzle the oil over top. Use your hands to toss them in the oil. Cover the baking sheet with aluminum foil and bake in the oven for 30-40 minutes, or until they can be pierced with a fork.
1 ½ lb beets, 1 tablespoon extra virgin olive oil
While the beets are roasting prepare the rest of the salad. Add the walnut halves to a small frying pan over medium heat. Let them cook until they are fragrant and start to brown in places, shaking the pan frequently. Pour over the maple syrup and sprinkle with sea salt and fresh cracked pepper. Let them cook, stirring constantly, until the maple syrup has almost evaporated, about 1 minute. Remove the walnuts from the pan and place them on a piece of parchment paper, separating them from each other as much as possible.
1 cup walnut halves, 3 tablespoons pure maple syrup, ¼ teaspoon sea salt, ⅛ teaspoon fresh cracked pepper
To make the dressing, combine all the ingredients EXCEPT the oil in a medium-sized bowl. Slowly add the oil in a thin steady stream while whisking the dressing constantly. If the oil starts to build up at all stop pouring it and whisk the dressing vigorously. It will take you about 1 minute to whisk in the oil. Taste the dressing and season it with extra salt, to taste.
3 tablespoons apple cider vinegar, 2 tablespoons honey, 1 teaspoons balsamic vinegar, ½ teaspoon dijon mustard, 1 clove garlic, A pinch of sea salt, ¼ cup extra virgin olive oil
Add the kale, candied walnuts, and, if using, the cheese or avocado to a large bowl. When the beets come out of the oven let them cool slightly then add them to the bowl too. Pour the dressing over top and toss well so that everything is coated.
Optional: ¼ cup goat or Boursin cheese, 4 packed cups of curly kale