Daily Recipe: Roasted Beet and Kale Salad
The weather is perfect, SXSW is in full swing and we’ve got live music and $1 Lone Stars all day. Yeah, it’s that kind of day. We also were able to whip up some roasted beet and kale salad, so you can have something to eat with that pitcher of beer.
Sticking with our “simple for SXSW” recipes, the only time intensive thing about this recipe is roasting the beets. If you haven’t done much with beets before, be warned that your hands will turn a beautiful shade of red when you’re peeling and cutting this vegetable.
This salad is perfect for a quick dinner served with a slice of local rustic or ciabatta bread. If you don’t have time or energy to make it yourself, you can come into the store for a quick bite in the sunshine.
This salad is vegan friendly, but it also delicious with some crumbled goat cheese. Something we love about salads is that you can add any sort of toppings you want and make it your own. Happy eating!
Roasted Beet and Kale Salad
From: The Shiksa
- 5-6 small beets
- 1/2 cup pecans
- 1/3 cup real maple syrup, divided
- Dash of cayenne
- 1 bunch curly kale
- 2 Tbsp balsamic vinegar (good quality)
- 1 Tbsp fresh squeezed lemon juice
- 1/4 cup extra virgin olive oil
- 1/2 cup crumbled goat cheese (optional)
First you’ll want to roast your beets. To do this, place a rack in the center of the oven and preheat to 450 degrees F. Line a 9×13 baking dish with foil. As the oven is heating up, prep your beets for roasting. Use kitchen shears to trim leaves and upper stems of the beets, leaving about 2 inches of the stems intact at the top of each beet.
Do not trim the tails of the beets; if you do, you’ll lose precious juicy flavor that will drizzle out of the trimmed tails during roasting. Gently scrub the beets clean and pat dry. You want to get the dirt off of them, but you don’t want to scrub the skin off- it will help to hold the juices in while the beets roast.
After roasting, set them aside to cool. Then, peel your roasted beets, then slice them into wedges. Set aside. For our salad we use Apple Pie Pecans from the Pecan Shop in Waco, Texas. If you don’t have those, you can make your own. To do this, place the pecans in a small skillet and toast over medium heat for 4-5 minutes until fragrant. Pour 1/4 cup of maple syrup over the pecans and bring to a boil over medium heat. Sprinkle the pecans evenly with a dash of cayenne. Let the syrup boil for 1-2 minutes over medium heat, stirring frequently, until most of the liquid evaporates.
Pour the pecans immediately onto a piece of parchment or wax paper. Spread them out with a spoon into a single layer. Let them cool and dry out. Meanwhile, clean your kale, pat dry and cut the leaves from the tough stalks. Discard the stalks and cut the leaves into small pieces and place in a salad bowl. Sprinkle with a generous pinch of salt. Massage the kale with clean hands for 2-3 minutes till it wilts and loses its bitter flavor.
In a small bowl, whisk together balsamic vinegar, 1 Tbsp maple syrup, and lemon juice. Whisking briskly and constantly, drizzle the olive oil very slowly into the mixture till the dressing is emulsified and thickened. Season with salt and pepper to taste. Add the roasted beet wedges and goat cheese to the salad. Chop up and sprinkle on candied pecan pieces.