roasted beet and kale salad

untitled (1 of 1)-25 This is a summertime favorite at our house, but we we’re craving it now so we went for it.

Here’s the thing.  I’m going to give you a very loose recipe, because there is no wrong way.

Some people like heavy beets/light kale.  Some the other way around.  Some like their beets in big chunks.  Others prefer smaller pieces.  Same goes for the kale.  And then there’s the feta cheese.  I love the tang and add tons… others not so much.

See what I mean?

Here’s what I used:

  • 2 large beets roasted (350 for 3-4 hours) and chopped
  • 1 bunch kale (chopped)
  • feta cheese (cheaper to buy in a block and crumble yourself)
  • dressing (equal parts olive oil and balsamic vinegar, put in jar and shake well)

What to do:

  • Once everything is chopped, throw in a big bowl.
  • Starting with 1/3 cup, add your dressing.
  • Mix well, making sure everything is coated.  Add more dressing if needed.
  • Refrigerated for at least an hour to let the dressing soften your kale.

This summer we will be growing our own kale and beets.  Can’t wait!

Enjoy!
-Abby
We’re linked up at Kelly the Kitchen Kop and This Chick Cooks

One Reply to “roasted beet and kale salad”

Leave a Reply