The farmers market yesterday was bursting with the most gorgeous beets. B and I picked out some bright pink and golden yellow ones and came right home to roast them. We added sliced chicken breast to the salad and had it for dinner. The kids loved the sweet beets and tangerines that mellowed the just slightly bitter kale, and the goat cheese added the perfect tangyness. Nuts sprinkled over the top created a crunchy bite.  Try this beet salad, I think it will be your new favorite. And once you try freshly roasted beets… you’ll never eat the canned kind again.

Kale and Beet Salad
Printable Recipe
serves 6

8 beets, any color
1 bunch kale, thinly sliced (other greens are okay too)
1/2 red onion, halved and thinly sliced and soaked in cold water (makes them milder by removing acid)
1-2 tangerines, peeled and sectioned 
extra virgin olive oil
champagne vinegar
sea salt
freshly ground pepper
2 oz goat cheese, crumbled
1/4 cup slivered almonds, pepitas, or pistachios

Roast beets:
Preheat oven to 400 degrees F. Cut greens off beets and reserve for another day (they are great sauteed in olive oil). Drizzle beets in olive oil and wrap in foil, or place in a dutch oven and cover. Roast in oven until fork tender, 40 minutes to 1 hour or more depending on size of beets. Cool and slip skins off beets. Cut into quarters.

Place kale in a large bowl along with onions and tangerines. In a small bowl stir together some olive oil and vinegar and season with salt and pepper. Drizzle vinaigrette over salad and toss. Top with goat cheese, slivered almonds, and beets.

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