Kale Salad with Beets and Feta

Tender kale, caramelized beets, and salty chunks of feta, drizzled with a warm leek vinaigrette.

Course Appetizer, Salad, Side Dish

Cuisine American, Greek

Diet Gluten Free, Low Fat, Vegetarian

Keyword easy roasted beets, kale salad, massaged kale

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 380kcal

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

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.