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.
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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
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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.