Kale and Roasted Beet Salad with Feta Recipe
Prep Time:
10 minutes
Cook Time:
30 minutes
Servings:
3 Servings
Ingredients
  • 2 small red beets
  • 2 small yellow beets
  • 1 bunch lacinato kale
  • ½ lemon, juiced
  • 1 ¾ teaspoons salt, divided
  • ½ red onion
  • ½ shallot
  • 4 tablespoons +1 teaspoon olive oil, divided
  • 1 cup chopped walnuts
  • 2 tablespoons maple syrup
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons red wine vinegar
  • ¼ teaspoon pepper
  • ½ cup feta cheese
  • 1 avocado
Directions
  1. Preheat oven to 400 F
  2. Peel and chop the beets into 1-inch pieces. Toss with 1 tablespoon of oil and ¼ teaspoon of salt. Bake for 30 minutes or until tender.
  3. Strip the kale from the stems and cut into thin slivers.
  4. Slice the red onion and dice the shallot.
  5. Squeeze the lemon and ¼ teaspoon of salt in the kale. Put the kale into a large bowl and massage for about 3 minutes to break it down.
  6. Toss the walnuts with the maple syrup, 1 teaspoon of olive oil, and ¼ teaspoon of salt. Bake in the 400 F oven for 10 minutes. Remove from oven and let cool.
  7. Make the dressing by combining the shallot, 3 tablespoons of oil, 1 teaspoon salt, honey, red wine vinegar, and pepper.
  8. Add the beets, walnuts, and dressing to the bowl with the kale. Toss and top with the feta cheese and sliced avocado.