I’ve never been big on new year’s resolutions, but from Thanksgiving to the end of the year it seems like there is one holiday party after the other full of indulgent entrees and drinks, so by the time January 1st rolls around I am always READY to hit the reset button! This salad is just what the doctor ordered. A combination of kale and earthy roasted beets, tossed in a citrus and bright orange vinaigrette – this recipe is delicious as is, but is made even better with toppings like toasted chopped almonds and thinly sliced pears, or pistachios and pomegranate, or if you’re craving something more savory – crumbled blue cheese and bacon. This dish is great on it’s own, but if you want to make this a more filling meal, it would be delicious alongside salmon or grilled chicken!
6 Beets (I used red, you could use any color – a combination of colors would look beautiful!)
12 Cups chopped kale (Or a 10 ounce bag of chopped kale)
Zest of 1 Orange
Juice of 1 Orange (Use the zested orange)
3 Tablespoons Apple Cider Vinegar
2 Tablespoons Maple Syrup
1 Teaspoon Grainy Dijon Mustard
1 Shallot, Finely Diced
1/3 Cup Olive Oil
Toppings (different combination suggestions below):
Toasted Almonds + Thinly Sliced Pear
Chopped Pistachios + Pomegranate Arils
Crumbled Bacon, Blue Cheese, + Pomegranate Arils
1. Preheat oven to 400*.
2. While the oven is preheating, peel and cube up the beets. Toss the beets in olive oil, a pinch of salt, and pepper and arrange on a lined baking sheet. Roast for 40-45 minutes, until tender.
3. While the beets are roasting, mix the orange zest, juice, apple cider vinegar, maple syrup, dijon, and shallot with a fork in a bowl. Slowly whisk in the olive oil, and add a pinch of salt and freshly cracked pepper.
4. Toss the kale in the dressing to evenly coat it and let it sit while the beets finish roasting.
5. Once the beets have finished roasting, toss with the dressed kale, and then finish with desired toppings.
6. Bon appetit – enjoy!