Shredded Kale Salad with Roasted Beets, Pepitas, Currants, Pickled Onions, and Feta with an Orange Vinaigrette
Servings 4
Equipment
- Small Baking Dish
- Small skillet
Ingredients
- 1 yellow beet ends trimmed
- 1 tsp olive oil
- Orange vinaigrette - click link up above for instructions
- ¼ red onion sliced thinly
- 1 tbsp seasoned rice vinegar
- 2 tbsp dried currants
- 2 tbsp pepitas toasted
- 1 large bunch of Italian kale center rib removed & sliced very thinly (like coleslaw)
- 2 tbsp Feta cheese
- Freshly cracked black pepper to taste
Instructions
- Roast the beet by preheating the oven to 375 degrees.
- Place the beet in foil and drizzle with some olive oil, then wrap it up. Place in a baking dish, then roast in the oven for 50-60 minutes, or until tender when poked with a knife.
- Remove the roasted beet from the oven, then unwrap the foil and set aside to cool for 10 minutes. Once cool, carefully peel the beet with a knife, then slice it into thin strips.
- While the beet is roasting, prepare the other salad ingredients.
- Make the orange vinaigrette - Click the link up above for the recipe.
- Prepare the pickled onions by adding a tablespoon of rice vinegar to a small dish, then add the sliced red onion; mix well and set aside.
- Prepare the currants by adding the remaining two teaspoons of well-whisked orange vinaigrette to help plump them up; set aside.
- Toast the pepitas by adding the nuts to a dry small skillet over medium heat. Cook for 4-5 minutes, tossing them occasionally, until fragrant and toasted. Set aside to cool.
- Prepare the salad by combining the thinly sliced kale with the beets, pickled onions, toasted pepitas, and currants.
- Drizzle with the whisked orange vinaigrette, then toss to coat evenly. Add some feta cheese crumbles and freshly cracked black pepper. Serve and enjoy.