Honey Roasted Beets and Kale Salad with Apple Cider Vinaigrette

  • 5 medium golden or chioggia beets
  • 3 tablespoons apple cider vinegar
  • 4 tablespoons honey
  • 1 shallot, minced
  • ½ teaspoon salt
  • ground black pepper
  • 3 tablespoons olive oil
  • ¼ cup pepitas
  • 2 teaspoons fresh rosemary, chopped
  • 4 cups fresh chopped Red Russian kale
  • 3 ounces crumbled goat cheese (chèvre)
  1. Boil the beets for 5-7 minutes, until slightly tender. Remove from heat, allow to cool, and slice into ½" rounds. Preheat the oven to 425ºF.
  2. In a medium bowl, whisk together the apple cider vinegar, 3 tablespoons of honey, minced shallot, salt, pepper, and olive oil. Separate out half of the dressing for the kale. Remove 1 tablespoon of the dressing and add in a generous teaspoon of the remaining honey. Toss the pepitas in this mixture and lay flat on a parchment-lined baking sheet.
  3. Toss the beet slices in the other dressing along with the chopped rosemary. Lay the beets in a 9x13" baking dish. Drizzle with the remaining honey.
  4. Bake the beets for 18-22 minutes, until edges are golden brown and they are tender through the center. Bake the pepitas for 7-8 minutes, until the syrup bubbles and caramelizes around them. Remove from oven and allow to cool.
  5. Toss the kale in the remaining dressing. Add the roasted beets, pepitas, and goat cheese. Serve.
Yes, the dressing is 1 dressing that gets separated and used 3 ways. I like to minimize dishes and maximize my time.

If you don't want to boil the beets before you peel and slice, you can also microwave them covered in water for 8 minutes.
Author: Shaina Olmanson
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Recipe by Food for My Family at http://foodformyfamily.com/recipes/honey-roasted-beets-and-kale-salad-with-apple-cider-vinaigrette