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!

We’re linked up at Kelly the Kitchen Kop and This Chick Cooks

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