Kale Salad with Beets and Feta
Tender kale, caramelized beets, and salty chunks of feta, drizzled with a warm leek vinaigrette. It’s the perfect balance of salty/sweet and tender/crunchy, and the ultimate fall salad!
Now’s your chance to massage some kale! A gentle massage makes kale leaves much softer and sweeter. Massaging the leaves also turns them a more vibrant green!
You’re gonna go crazy for these beets! Roasting them brings out their sweetness and then they’re quickly tossed with a sweet and tangy blend of orange juice and vinegar (the combo not only balances the beet’s sweetness, but bring out more beet flavor). It’s a really simple process, after peeling and chopping, the oven does all the work. Pro tip: Wear rubber gloves if you don’t want beet-stained hands.
The leek vinaigrette is amazing! Most (if not ALL) recipes are for “leeks in vinaigrette”. Meaning, whole leeks are the salad, and they’re in a vinaigrette. Not a vinaigrette made with leeks. But you know me, I can’t be normal. In this dish, fresh leeks are steeped in olive oil until they’re very soft and luxurious. Then, the “leeky” oil and leeks are turned into a sublime dressing boasting sherry vinegar, Dijon mustard and honey.
I used raspberry vinegar on the beets and sherry vinegar in the vinaigrette. If you don’t have both (or don’t want to purchase one or the other), just pick one to use in both the salad and the vinaigrette. If you’re only using one, I would suggest raspberry or sherry. You can also use red wine vinegar.
Kale Salad with Beets and Feta
Ingredients
For the Salad
- 12 fresh beets
- 3 tablespoons olive oil, divided
- 1 1/2 teaspoons fresh thyme leaves
- Salt and freshly ground black pepper
- 2 tablespoons fresh orange juice
- 1 tablespoon raspberry vinegar, or sherry vinegar, or red wine vinegar
- 1 bunch kale, ribs removed and discarded, leaves chopped
- 1/3 cup crumbled feta cheese
For the Vinaigrette
- 1/4 cup olive oil
- 1 large leek, tough outer layer removed, white and pale-green parts finely chopped
- 1 clove garlic, finely grated
- 2 tablespoons sherry vinegar or red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
Instructions
- Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
- To make the salad, remove the tops and roots of the beets and peel each one with a vegetable peeler (wear gloves to prevent discolored hands!). Cut the beets in 1 1/2-inch chunks. Transfer the beets to a large bowl and add 2 tablespoons of the olive oil and thyme leaves. Toss to coat. Transfer the beets to the prepared pan and season with salt and black pepper. Roast for 30 to 35 minutes, until tender, turning halfway through cooking.
- Remove the beets from the oven, transfer to a large bowl and immediately toss with the orange juice and raspberry vinegar. Set aside.
- In a large bowl, combine the kale and remaining tablespoon of olive oil. Add a pinch of salt and, using your fingers, massage the kale for 1 to 2 minutes, until the leaves are very soft and bright green.
- To make the vinaigrette, in a small saucepan, combine the oil, leek, and garlic. Set the pan over medium-low heat and simmer for 5 minutes, until the leeks are very soft. Remove the pan from the heat and whisk in the vinegar, Dijon mustard, and honey. Season to taste with salt and pepper.
- Place the kale on a large salad plate (or individual plates) and top with the roasted beets and feta cheese. Drizzle the vinaigrette over top and serve.