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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.
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Print Recipe
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Course
Dressings, Salad
Cuisine
American
Servings
4
servings
Ingredients
1x
2x
3x
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
Keyword
cheesy
,
dressings
,
entertaining
,
gluten free
,
potluck favorites
,
salad
,
thanksgiving
,
tips
,
vegetarian