Description
A hearty salad featuring caramelized roasted beets, massaged kale, and a tangy balsamic vinaigrette, topped with creamy goat cheese and toasted walnuts.
Ingredients
Scale
- 4 medium beets, peeled and cubed
- 1 bunch Lacinato kale, stems removed and chopped
- 3 tablespoons olive oil, divided
- 3 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1/4 cup goat cheese, crumbled
- 1/4 cup walnuts, toasted
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400F (200C).
- Toss cubed beets with 1 tablespoon of olive oil, salt, and pepper on a parchment-lined baking sheet.
- Roast the beets for 25-30 minutes until tender and caramelized at the edges.
- Place chopped kale in a large bowl and drizzle with 1 tablespoon of olive oil. Massage the leaves with your hands for 2 minutes until softened.
- In a small jar or bowl, whisk together the remaining olive oil, balsamic vinegar, maple syrup, and Dijon mustard until emulsified.
- Allow roasted beets to cool for 10 minutes.
- Combine massaged kale and cooled beets in the bowl, then pour the vinaigrette over the top and toss gently.
- Fold in the crumbled goat cheese and toasted walnuts just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American