Kale and Beet Salad
Kale and Beet Salad
Ingredients
- 4 medium red beets, unpeeled
- 1/2 lb (225 g) green beans, trimmed and cut into 2 pieces
- 6 cups (180 g) kale leaves, stems removed, leaves cut into small pieces
- 2 cups (350 g) black or red grapes, halved
- 1 shallot, chopped
- 1 recipe yogurt-feta dressing
- Feta cheese, crumbled, for serving
- 1 cup (50 g) store-bought pita chips, broken
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- Place the beets at the centre of a large piece of foil. Season with salt and pepper. Seal the foil tightly into a packet. Place the packet on a baking sheet. Bake for 50 minutes or until the beets are tender.
- Open the foil packet and let the beets cool for 15 minutes. Peel the beets. Compost the peels. Cut each beet into 8 wedges.
- Meanwhile, in a pot of salted boiling water, cook the green beans until tender. Drain and quickly rinse under very cold running water. Pat dry.
- While the beets are cooking, in a large bowl, combine the kale, green beans, grapes and shallot with the yogurt-feta dressing. Mix well and let sit for 30 minutes or until the beets have finished cooking (see note). Adjust the seasoning.
- Divide the salad among four bowls. Top with the beets. Sprinkle with feta and the broken pita chips.
Kale and Beet Salad