Kale and Beet Salad

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 425°F (220°C).

2. 2

   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.

3. 3

   Open the foil packet and let the beets cool for 15 minutes. Peel the beets. Compost the peels. Cut each beet into 8 wedges.

4. 4

   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.

5. 5

   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.

6. 6

   Divide the salad among four bowls. Top with the beets. Sprinkle with feta and the broken pita chips.