Roasted beet and kale salad with maple candied walnuts
From The Endless Meal – submitted by Stoneledge Farm This is one of Candice’s favorite salads, which she often takes to potlucks and shared meals.
Ingredients
- 1 ½ lb beets peeled and quartered (or cut into bite sized pieces if you’re using large beets)
- 1 tsp extra-virgin olive oil
- 1 cup walnut or pecan halves
- 3 TBS pure maple syrup
- ¼ tsp sea salt
- ⅛ tsp fresh cracked pepper
- 4 packed cups of curly kale or any other variety washed and torn into bite sized pieces
- ¼ cup feta cheese optional
For the dressing
- 3 TBS apple cider vinegar
- 2 TBS honey
- 1 tsp balsamic vinegar
- ½ tsp Dijon mustard
- 1 small garlic clove grated on a microplane or very finely minced
- A pinch of sea salt
- ¼ cup extra-virgin olive oil
Instructions
- Click here for instructions