Roasted chioggia beets top this raw lacinato kale salad, dressed with a roasted lemon vinaigrette and dotted with soft bits of creamy goat cheese. A recipe worthy of the Thanksgiving dinner table or to spoil yourself with for lunch.
Thanksgiving comes but once a year. Actually, our family is giving thanks three times this year with three separate dinners. We started back in October, gathering at Ole’s parents’ home, packed far too tightly with kids bumping into each other and the family split into three distinct spaces just to make us all fit, giving thanks for the abundance of happiness that comes with grandkids found in every corner, under foot, and running through the crunchy leaves on the lawn.
This weekend will bring another dinner, with relatives we see far too little of, especially considering their proximity to my house (less than a mile to my aunt’s) and to my parents’ (only one house separates my dad from his brother). Still, we’ll eat until we’re stuffed silly, and my generation will listen as stories are told of our grandparents. The next generation will entertain themselves by climbing all over their 20-something uncles and cousins, and life will feel full. Full of love and happiness and stripped free of daily duties and worry and stress, even if just for a moment.
Hello, pretty beet.
In the vein of giving thanks, this post is part of a communal table hosted by the Food Network. So, Pull Up a Chair and see what everyone is bringing to the table.
Cocktails, Appetizers, Salads and Breads:
Haute Apple Pie: Apple Jack
Cooking With Books: Spiced Couscous and Walnut Salad
Mooshu Jenne: Honey Bacon Potato Pops
Food For My Family: Roasted Beet and Lacinato Kale Salad With Lemon Vinaigrette
Big Girls, Small Kitchen: Super Seeded Cornbread
FN Dish: Black Pepper-Pomegranate Molasses Glazed Turkey
Feed Me Phoebe: Cornbread and Wild Rice Stuffing With Hazelnuts and Cranberries
Napa Farmhouse 1885: Chorizo, Cornbread and Tortilla Dressing
Sweet Life: Apple Chorizo Cornbread Stuffing
And Love It, Too: Paleo Green Bean Casserole
Jeanette’s Healthy Living: Sweet Spiced Winter Squash Casserole
Red or Green?: Corn, Peppers and Onion Saute
Simple Bites: Honey Pomegranate Glazed Brussels Sprouts
Virtually Homemade: Fresh Orange and Cranberry Sauce With Toasted Walnuts
What’s Gaby Cooking: Sweet Potato Gratin
The Heritage Cook: Cauliflower Gratin
Creative Culinary: Creamy Mushroom Bake With Parmesan and Panko
Bacon and Souffle: Spicy Carnival Squash
1 tablespoon olive oil
2 shallots, peeled and halved
4 cups lacinato kale, cut into fine strips and bruised
1/4 cup lemon juice
1 tablespoon honey
6 tablespoons extra virgin olive oil
salt and pepper
4 ounces crumbled goat cheese
Preheat your oven to 425º F. Rub the beets lightly with oil. Wrap the beets in a piece of foil and place on a baking sheet. Lightly oil the lemons and shallots and place on the baking sheet alongside the foil packet. Bake for 25-35 minutes, or until beets are tender, removing the lemons and the shallots when they are browned. (Larger beets will take longer.)
Remove the pulp from the roasted lemons and combine with the shallots. Add the honey and the lemon juice and mix until incorporated. Slowly whisk in the 6 tablespoons of extra virgin olive oil. Season lightly with salt and pepper. Pour the vinaigrette over the kale and massage, rubbing the dressing into the leaves.
Slice the beets and add to the salad. Top with the goat cheese. This salad can be served with cold beets or with just roasted beets.
Makes 6-8 servings.