BEET & KALE SALAD WITH MAPLE BALSAMIC VINAIGRETTE
Recipe photos available at The Leek & The Carrot
Makes 2 dinner-sized salads or 4 side salads
Takes 1 hour
Ingredients:
3 large beets, quartered and sliced (no need to peel)
1 tablespoon olive oil
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1 bunch lacinato kale or collards
3 scallions, thinly sliced
1/2 fennel bulb, thinly sliced
1 tablespoon balsamic vinegar
2 ounces crumbled feta or goat cheese
Sweet & Salty Pepitas, optional
1 cup pepitas (also called raw pumpkins seeds)
1/4 cup sugar
1/2 teaspoon Kosher salt
Maple Balsamic Vinaigrette:
1/4 cup olive oil
1-1/2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/2 tablespoon maple syrup
1/4 teaspoon Kosher salt
Pinch black pepper
Ingredients:
Preheat oven to 400 degrees.
Toss beets with olive oil, salt and pepper. Spread out on a baking sheet and roast for 30-40 minutes, removing from oven once or twice to toss and rotate beets for even cooking.
If making sweet & salty pepitas, place them in a large skillet or Dutch oven. Toast over medium high heat until they start to pop and smell fragrant. Stir frequently to keep them from burning. Once about half the pepitas look puffed, remove to a parchment lined-baking sheet.
Return your large skillet to the burner, but turn off the heat. Add in sugar and allow to melt without touching it. Shake the pan if you need to distribute sugar evenly. When it turns golden (this should take just a couple minutes), pour the pepitas in along with the salt. Stir quickly with a silicone spatula. When all pepitas are coated in melted sugar, pour them back onto the parchment-lined baking sheet. Allow to cool and then break up the clumps with your hands.
Combine all vinaigrette ingredients in a half pint jar (or small bowl). Shake (or whisk) to combine.
In a large bowl, combine kale, scallions and fennel. Toss with balsamic vinegar and let sit while the beets finish roasting.
Once beets are done, allow to cool for 5-10 minutes and then add to the salad along with feta or goat cheese and half the vinaigrette. Toss to combine.
Serve salad with sweet & salty pepita clusters on top and additional dressing on the side, to taste.