Beet, Blueberry & Kale Salad
Bright, fresh and super simple, this salad is the perfect way to transition from the doldrums of winter to the promise of warmer days.
ingredients
Roasted Beets
1 bunch of beets (with leaves)
1 tbsp extra-virgin olive oil
Sprinkle of freshly ground black pepper & sea salt
Salad & Dressing
Beet leaves
1/2 bunch of kale
¼ cup (60 ml) extra-virgin olive oil
¼ cup (60 ml) fresh lemon juice
2 cloves of garlic
¼ tsp sea salt
¼ tsp freshly ground black pepper
½ cup (60 g) chopped walnuts
1 cup (100 g) fresh blueberries
100 g feta cheese
preparation
Roasted Beets
- Preheat the oven to 375°F | 190°C.
- Remove beets leaves and put aside. Wash beets and cut off the end bits, there is no need to peel the beets. Cut beets into 4 cm cubes and spread on a baking dish. Coat with olive oil, salt & pepper.
- Roast for 40 minutes, turning once or twice, until the beets are soft and cooked through.
Salad & Dressing
- While the beets cook, wash & pat dry the beet and kale leaves. Remove the stems from the kale and discard, finely chop the leaves. Thinly slice the beet leaves. Place all the greens in a large bowl.
- In a small bowl combine the olive oil, lemon juice, finely chopped garlic cloves, salt & pepper. Stir to combine and adjust to taste, if desired.
- Pour dressing over beet & kale leaves and massage into the leaves with your hands to ensure it is well coated. Note: Don’t wait to add the dressing, the earlier you put it on the greens the better as it will soften them so they are tastier and easier to digest.
- Place chopped walnuts in a dry fry pan on medium-high heat. There is no need to add any oil to the pan as the nuts have enough oil on their own to cook. Toast for 5-7 minutes, stirring frequently, until nuts turn golden.
- Top greens with roasted beets, toasted walnuts, blueberries and crumbled feta cheese.
This recipe has been provided by Shannon Proulx - The Glorious Kitchen.