comScore
ADVERTISEMENT

Cumin Roasted Beets, Kale and Feta Salad

Cumin Roasted Beets, Kale and Feta Salad
Prep Time
20 min
Cook Time
40 min
Yields
4-6 servings

Roasting beets brings out their sweetness. Salty feta, sweet beets and hearty kale make this salad a well-balanced meal. Courtesy of Kristen Eppich.

ADVERTISEMENT

ingredients

2
Tbsp (30 mL) pomegranate juice
1
Tbsp (15 mL) lemon juice
1
tsp (5 mL) Dijon mustard
3
Tbsp (45 mL) olive oil
1
tsp (5 mL) kosher salt
freshly ground pepper
1
lb(s) (500 g) beets
1
tsp (5 mL) ground cumin
8
cup (2 L) kale, coarsely chopped, stems and ribs removed
½
cup (125 mL) Feta cheese, crumbled
½
cup (125 mL) walnuts, coarsely chopped
ADVERTISEMENT

directions

Step 1

Stir pomegranate juice with lemon juice and Dijon. Whisk in 2 tbsp (30ml) olive oil. Season with ¼ tsp salt and pepper.

Step 2

Preheat oven to 350ºF. Peel beets. Cut small beets in half, and large beets into quarters. Toss with 1 tablespoon (15 mL) olive oil, cumin, remaining salt and pepper in a large bowl. Transfer to a parchment-lined baking sheet and cover loosely with foil. Bake for 40 minutes, or until tender. Remove from oven.

Step 3

Combine kale with feta and walnuts in a large bowl. Add vinaigrette and toss to coat. Divide salad between plates. Slice beets into ¾-inch wedges and place over salad.

Rate Recipe

My rating for Cumin Roasted Beets, Kale and Feta Salad
ADVERTISEMENT