Kale Salad with Roasted Beets, Oranges, Pecans and Goat Cheese
 
Prep time
Cook time
Total time
 
Recipe type: Salad
Serves: 4-8
Ingredients
  • 2 small navel oranges: 1 for juice for dressing, 1 for segments and zest strips
  • 1 clove minced garlic
  • ½ inch section fresh ginger root, peeled and minced
  • ¼ cup canola oil
  • 1 bunch kale (about 4 cups chopped)
  • 3 beets
  • olive oil
  • ½ cup pecans
  • 2 oz goat cheese
  • ¼ cup sliced red onion
  • ½ cup water
  • 1 Tbsp sugar
Instructions
  1. Preheat oven to 400 degrees F.
  2. Wash beets, dry, rub with some olive oil, seal in a packet of aluminum foil, place on a sheet pan and roast about 1 hour until a fork penetrates easily.
  3. While the beets are roasting, toast the pecans in the oven for about 5 minutes until you can start to smell their aroma.
  4. While beets are roasting, whisk together juice of one orange, garlic, ginger and oil.
  5. Cut red onion slices in quarters, break apart and submerge in dressing for a half hour to take bitter edge off onion.
  6. Meanwhile, tear kale leaves away from stems/ribs, discard stems/ribs and chop leaves.
  7. Use a peeler to peel a few pieces of peel off remaining orange.
  8. Scrape any white pith that’s on the peels off with a paring knife.
  9. Cut peels into very narrow julienne strips.
  10. Place peel strips in a microwave safe container with ½ cup water and 1 Tbsp sugar and microwave on high for 5 minutes to remove their bitterness.
  11. Take peel off orange, separate segments and cut segments in half.
  12. Once cool enough to handle, rub skins off beets and cut into roughly 1 inch pieces.
  13. Toss kale with dressing about a half hour before serving to soften kale a bit.
  14. Just before serving, lightly mix in orange segments, pecans and beets.
  15. Crumble goat cheese over salad and garnish with julienne strips.
Recipe by Savory Nature at http://savorynature.com/2013/12/27/kale-salad-beets-oranges-pecans-goat-cheese/