kale & beet salad with warm shallot dressing
Servings: 2 large salads or 4-6 side salads
for the salad:
- 3 beets
- 1 bunch of kale washed, stems removed, and chopped (this was about 5-6 cups of kale)
- ½ cup sliced almonds
- ½ cup crumbled gorgonzola cheese
for the dressing:
- 4 tablespoon olive oil
- 2 shallots diced
- 3 cloves garlic minced
- 2 tablespoon balsamic vinegar
- 2 teaspoon lemon juice
- salt and pepper to taste
To cook the beets:
Preheat oven to 400 degrees F.
Rinse the beets with water, dry, and wrap each one in aluminum foil individually.
Roast in pre-heated oven for 50-60 minutes.
Let cool.
Once cooled, the skin should peel off pretty easily. You can also use a knife to cut the peel off.
Cut beets into slices for the salad.
To make the dressing:
In medium skillet, heat olive oil over medium heat.
Add shallots and cook until softened, about 5 minutes, stirring often.
Add garlic and cook another minute.
Add balsamic vinegar, lemon juice, and salt and pepper, stirring well to combine. Cook another minute.
Remove from heat and let cool slightly.
To assemble salad:
Combine kale and warm dressing.
Massage dressing into the kale leaves with your hands.
Top with beets, almonds, and cheese.
Enjoy!