roasted beet & kale salad with fennel
for the longest time, we were intimidated by the thought of cooking our own beets at home. despite our love for them, they were constantly avoided when grocery shopping. as we were strolling through whole foods one day trying to think of what to make for dinner, we decided to give them a shot since they were in season and the grocery store was practically giving them away. now, we indulge in this gorgeous vegetable probably too much for our own good! this salad has honestly become a staple on a weekday night. as we welcome fall in with open arms, having beets in our fridge while they are at the peak of their season has become tradition. their soft, buttery texture and striking color leave your plate looking like a gorgeous watercolour after you've indulged in all the goodness this salad has to offer. as kale is undoubtably all the rage, this recipe works great with other greens such as spinach or swiss chard. we encourage you to truly make this salad your own by adding ingredients to suit your flavor palate.
Recipe (serves two):
- 1 bunch organic kale (about 12 leaves)
- 3 large beets (red, golden or candy cane)
- 1 clove garlic (oven roasted)
- 1/3 cup walnuts (lightly toasted and chopped)
- flaky sea salt
- zest of half a lemon (for garnish)
- goat cheese (for garnish)
- fresh fennel (optional)
- 3 tbsp cold-pressed olive oil
- 1 tbsp strong mustard (grainy preferred)
- 2 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1 tsp raw honey
- flaky sea salt
preheat oven at 375°F / 190°C. rinse beets, trim off ends and wrap in aluminum foil. on a baking dish lined with parchment paper, align beets and roast until you can easily pierce with a sharp knife (time depends on size of beets, but anywhere between 50-60 minutes). remove skin from garlic clove and wrap in foil as well. roast with the beets. once the time has elapsed, remove from oven and peel back a corner of the foil to let some of the steam out. slide the skins off with paper towel (this method works great!). cut into quarters or slices, and place in a separate bowl. add sea salt, pepper, olive oil and roasted garlic and toss until the beets are evenly coated. set aside.
wash kale and chop into bite size pieces. add together all ingredients for the vinaigrette together and whisk. drizzle half of the vinaigrette on the kale and gently toss. remove stem from fennel bulb and thinly slice by either using a sharp knife or mandolin. meanwhile, drizzle a small amount of coconut oil in a non-stick skillet on low-medium heat. add walnuts and toast for 5 minutes gently tossing - be careful not to burn them.
combine the walnuts, fennel and the remaining vinaigrette to the kale and toss. plate and top with roasted beets, fresh goat cheese and grated lemon zest. bon appetit!