Crispy Kale And Beet Salad Recipes
CRISPY KALE AND BEET SALAD
If you like kale chips, you'll love this Crispy Kale and Beet Salad that's loaded with pine nuts and feta cheese and served with a lemony-rosemary dressing.
Provided by Kate
Categories Salads
Time 55m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, toss kale with olive oil and salt. Spread on a baking sheet and bake in oven for 8-10 minutes or until crispy (be careful not to burn). Remove from oven and set aside.
- Place beets on baking sheet and drizzle with olive oil and a little salt. Toss until coated. Spread on baking sheet and bake in oven for about 30 minutes or until soft.
- Add the dressing ingredients (except the olive oil) to a bowl and then slowly whisk in the olive oil.
- Add kale to a serving bowl (or bowls) and add beets and top with feta cheese and pine nuts. Wait to serve before adding dressing as it will make the kale go soft.
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- Toss the beets in half the oil and salt and place them on one of the baking sheets. Put them in the oven and let them roast for 20 minutes. Turn the oven down to 350 degrees.
- Toss half the kale with the remaining oil and salt and spread them out on the remaining baking sheet. Put them in the oven with the beets and cook the kale chips for 15-20 minutes. Watch them closely after 15 minutes as they burn easily near the end.
- While the beets are in the oven, make the candied pecans and the dressing. Place the pecans, maple syrup, and black pepper in a small saucepan over medium-high heat. Bring to a boil and continue to boil, stirring often, until the pecans are coated in a thick syrup, about 2 minutes. Add the butter and stir to coat the pecans. Transfer the pecans to a piece of parchment paper and make sure they are not touching each other. Once they dry (after a couple minutes) you can store them in a bag.
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