Beets and Kale Salad

Ingredients

• 1 bunch lacinto kale (4-5 cups)
• 3-4 medium size beets (red and golden)
• 4 ounces of toasted almonds
• 4 ounces feta cheese
• 1/4-1/2 cup dressing
• 4 tablespoons balsamic vinegar
• 4 tablespoons extra virgin olive oil
• 2 teaspoon mustard
• 2 teaspoon honey or maple syrup
• Salt and pepper (adjust to taste)

Instructions

1. 1

   Cut off the tops and bottoms of the beets and wash them thoroughly.

2. 2

   Wrap each beet tightly in foil and place them on a baking dish. Roast at 350°F (175°C) for about 45–60 minutes, or until fork-tender.

3. 3

   Meanwhile prepare the kale: remove the tough stems from the middle of each kale leaf.

4. 4

   Roughly or finely chop the leaves, depending on your preference.

5. 5

   Place them in a bowl and drizzle with a few drops of olive oil and massage for 1–2 minutes until tender.

6. 6

   Once beets are cool enough to handle, peel them (the skins should slip off easily) and slice them into wedges or rounds.

7. 7

   In a large bowl, combine the massaged kale, sliced beets, feta cheese and toasted almonds.

8. 8

   Pour the vinaigrette over the salad and toss well to coat everything evenly.