Roasted Beet and Kale Salad

Ingredients:

300 g chopped kale
2 beets
60 g dried cranberries (about ½ cup)
60 g chopped walnuts (about ½ cup)

60 g goat cheese

For the dressing:
¼ cup extra virgin olive oil
¼ cup balsamic vinegar
1 tablespoon honey
2 teaspoons Dijon mustard
1 clove garlic, minced
¼ teaspoon salt
a pinch of freshly ground black pepper

Directions:

1. Preheat oven to 200°C. Wash beets. Rub the kale leaves with your palms, “massaging” them to soften them.
2. Place the beets in a baking dish. Cover the dish and roast the beets in the oven for 1 hour (or until the beets are tender and can be easily pierced with a fork). Let them cool.
3. While holding the beets under running water, gently peel off the skin with your fingers. You can wear gloves to avoid getting your fingers dirty, or you can use a paper towel. Then cut each beet into smaller pieces.
4. In a bowl, combine the kale, sliced ​​beets, cranberries, walnuts, and goat cheese. Combine the dressing ingredients and drizzle over the salad. Toss well.
5. Transfer the salad to a serving bowl. You can sprinkle on a little more goat cheese or chopped walnuts before serving.

Yield: 4 servings
Recipe: downshiftology.com