On day three of my “Ten Days of Thanksgiving” I am sharing a delicious and nutrient dense Kale and Roasted Golden Beet Salad.
This is probably one of the best salads I have made in a long time and a perfect complement to all the heavy dishes that are served on Thanksgiving.
This salad was actually inspired by an appetizer we had here in Nashville at Le Sel. I don’t normally love beets but we got served a delicious golden beet appetizer that kind of changed everything for me. The next day I went out and bought some golden beets are starting cooking with them.
The great thing about this salad is that you can prepare a lot of it ahead of time so it can be thrown together in a matter of minutes. You can roast the beets the night before, make the dressing and even chop all the greens.
- 5 golden beets, peeled and sliced (approximately 2 cups)
- ½ cup fresh fennel, sliced
- 1 tsp sea salt
- 2 Tbsp olive oil
- 4 cups kale, chopped
- 1 Tbsp olive oil
- 2 small carrots, sliced (I used heirloom carrots)
- ½ red onion, sliced
- ½ cup pomegranate seeds
- 2-3 Tbsp goat cheese
- 2 tsp minced garlic, fresh
- 1 Tbsp freshly chopped rosemary
- 1 Tbsp Dijon mustard
- 2 Tbsp lemon juice
- 1 tsp maple syrup
- ¼ tsp sea salt
- Preheat oven to 350 and line a baking sheet with parchment paper.
- Peel and slice the golden beets about ¼ inch thick and place on the baking sheet with the fennel.
- Sprinkle salt and drizzle the olive oil and roast for about 15 minutes.
- While the beets are cooking add the chopped kale to a large bowl with the olive oil and massage/kneed the leaves until tender.
- Slice the carrots with a mandolin or peeler and add them to the bowl with the red onion, pomegranate seeds and goat cheese.
- Combine all the dressing ingredients in a jar with a lid and shake until combined.
- Once the roasted vegetables are done cooking let them cool for about 5 minutes and then add them to the rest of the salad ingredients.
- Add the dressing right before serving
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