This is a Greek-style roasted beet and kale salad that is colorful and flavorful. Beets and kale can easily be roasted and dressing prepared a day in advance.
Prep Time: 20 Minutes
Oven Roasting Time: 35-45 Minutes
4 medium beets, peeled and sliced
1 medium sweet onion, quartered and sliced
4 tablespoons extra virgin olive oil (divided)
½ teaspoon sea salt (divided)
¼ teaspoon ground black pepper
1 teaspoon Italian herb seasoning
12 medium kale leaves, ribs trimmed away, sliced into large bite-sized pieces
¼ cup pistachios, chopped
2 tablespoons feta cheese, crumbled (optional)
4 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon honey
1 medium garlic clove, diced
1 teaspoon dried oregano
1/8 teaspoon sea salt
Preheat oven to 395˚ (F).
Cut peeled beets into bite-sized slices, toss in a bowl with 2 tablespoons of olive oil, ¼ teaspoon salt, black pepper, Italian seasoning, and onions. Place beets and onions on a baking sheet. Roast in the oven for about 35-45 minutes, until al dente.
Meanwhile, toss kale with remaining 2 tablespoons of olive oil and ¼ teaspoon of salt. Spread on a baking sheet. Roast in heated oven for 10-15 minutes, until crisp. Remove from oven and set aside.
Heat a small sauté pan to medium heat, add pistachios, stir frequently until warm, but don’t overheat until they are browned.
While beets are roasting, whisk vinaigrette ingredients together in a bowl and set aside.
When beets are ready, spoon with kale on a serving platter, drizzle dressing over them, toss gently, and garnish with nuts and cheese. Serve warm or at room temperature.
Steven Masley, MD
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