8cupschopped kale stems removed and cut into smaller pieces
- Blue Cheese or Goat Cheese
- Dried cranberries
Preheat the oven to 400 degrees F.
Put a large piece of aluminum foil on a baking sheet and put the beets on it. Drizzle olive oil over them and wrap them tightly in the foil, making a packet. Roast the beets until fully cooked on the inside, about 1 hour to 1 hour and 15 minutes. Check the larger beets by inserting a knife to confirm that they are fully cooked. There should not be any resistance from the beets. Cool and remove the skins by rubbing the beets with a paper towel or with your hands. (It is a good idea to wear gloves when peeling the beets to avoid staining). Cut or slice and place the beets in a bowl and set aside.
While the beets are roasting, peel the carrots, slice, and mix with a little olive oil and salt. Place the carrots slices on a baking sheet and roast in the oven for 15 minutes. Remove and let cool.
Slice the red onion or shallots and mix with olive oil, salt and pepper, and lemon juice. Set aside.
Chop the kale and place it in a large bowl. Add the beets and carrots. Add the onion vinaigrette and toss everything together.
Let the salad sit for at least 10-15 minutes to allow the flavors to marinate. Serve cold or at room temperature.
It helps to cut the vegetables (i.e. carrots and beets) the same size pieces so they are easier to eat.
A great tip: massage the kale for a few minutes before combining it with the rest of the ingredients. This step makes the kale soft and easier to chew. I do it either with olive oil or without. If you are using baby kale, there is no need for a vegetable massage. :)
Use either red onion or shallots. They both have pungent flavors and are super delicious in salad overall.
Cheese: blue cheese or crumbled goat cheese
Dried fruits: cranberries or craisins
Substitute the extra virgin olive oil for flavored olive oil.
Substitute lemon juice with flavored vinegar: peach, or raspberry taste really good.