Roasted Chioggia Beet and Lacinato Kale Salad with Lemon Vinaigrette

6-7 medium-sized chioggia beets, peeled
1 tablespoon olive oil
2 lemons
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.