You may be alarmed when you come face-to-face with the huge pile of kale necessary to make this salad. Don’t be frightened! After a roast in the oven, the leaves wilt and become more manageable and delicious. The beets also transform from earthy root vegetables to sweet and soft golden nuggets.
Total Time
30min
5.0
2 Ratings
Author: Chef'd
Servings:
2
Ingredients
•
2
bunches
Tuscan Kale
•
4
Golden Beets
•
12
Dried Figs
•
1
tsp
Maple Syrup
•
2
Tbsp
Balsamic Vinegar
•
1/2
cup
Goat Cheese
•
1/2
tsp
Salt
•
4
Tbsp
Olive Oil
Cooking Instructions
1.
Preheat oven to 425 degrees F (220 degrees C).
2.
Peel Golden Beets (4) and cut into quarters. Place on one half of a sheet pan lined with foil.
3.
Trim two inches off bottom of Tuscan Kale (2 bunches) and discard bottoms. Place one and a half bunches of kale leaves on one sheet pan with top face of leaf facing up. Place remainder of kale on other half of second sheet pan next to beets.
4.
Drizzle 1 tablespoon of Olive Oil (4 Tbsp) per each sheet pan, two tablespoons total. Sprinkle Salt (1/2 tsp) evenly over the vegetables and place in the oven. Roast the kale for ten minutes.
5.
Remove all kale from oven and continue roasting beets for another eighteen minutes, or until fork tender. Remove from oven.
6.
Combine the Maple Syrup (1 tsp) and Balsamic Vinegar (2 Tbsp) in a small bowl and stir. Slowly whisk in remaining olive oil and set aside.
7.
Carefully, slice the Dried Figs (12) lengthwise into two even halves. Set aside.
8.
Roughly chop kale into bite sized pieces and place in a large bowl. Toss beets in medium bowl with half of the dressing and set aside. Toss kale with remainder of dressing in a large bowl and hold for plating.
9.
Divide the dressed kale between two plates. Layer beets over kale. Divide figs between the plates and layer over kale and beets, being sure to keep all ingredients visible. Break off chunks of Goat Cheese (1/2 cup) evenly between the two plates.
10.
Serve and enjoy!
Nutrition Per Serving
CALORIES
467
FAT
43.9 g
PROTEIN
12.3 g
CARBS
4.9 g
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