Roasted Beet and Baby Kale Salad with Apple Vinaigrette Dressing



This is a simple salad (although requires some time for roasting) but adds a special touch to any meal. If you're using your oven for roasting vegetables for a side dish such as Roasted Butternut Squash, Brussels Sprouts and Leeks, it's a perfect time to include this salad with your meal.

Serves 4

Ingredients:
  • 5 ounces of baby kale
  • 6 small beets
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup pine nuts
  • Apple Vinaigrette Dressing (see recipe below)
Directions:
  1. Preheat oven to 425 degrees. Place aluminum foil on a large baking sheet; lightly spray with cooking oil. 
  2. Clean and peel beets; dice into 1/2 inch pieces. Place beets in a medium bowl; add olive oil and toss until well coated.
  3. Place beets on prepared baking sheet. Season with salt and pepper.
  4. Place in oven and cook for 30 minutes or until tender.
  5. While beets are cooking, add pine nuts to a small skillet over medium heat; toast several minutes until nicely browned, stirring frequently to ensure they don't burn. Set aside. 
Assemble Salad:
  1. Put kale in a large bowl; toss with apple vinaigrette dressing; distribute kale evenly among 4 salad plates or bowls. Season salt and pepper to taste, if desired.
  2. Distribute beets evenly among plates; sprinkle pine nuts on top of salad.
Dressing ingredients:
  • 3/4 cup extra virgin oil
  • 1/8 cup apple cider vinegar
  • 1 clove garlic, minced
  • 1 teaspoon sugar
  • Salt and pepper to taste
Directions:
  • Whisk all dressing ingredients together in a small bowl until combined. 

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