Sunday Recipe: Kale and Roasted Beet Salad with Maple Balsamic Dressing
It will make a colorful and flavorful addition to your holiday table. It’ll also help to mitigate some of the latke-induced calorie guilt! It’s full of vitamins and nutrients, but it doesn’t taste like health food. (Recipe by Tori Avey)
5-6 small roasted beets (red and/or golden)
1/2 cup pecans
1/3 cup real maple syrup, divided
Dash of cayenne
1 bunch curly kale
2 tbsp balsamic vinegar (good quality)
1 tbsp fresh squeezed lemon juice
1/4 cup extra virgin olive oil
1/2 cup crumbled feta or goat cheese (optional - omit to keep vegan/pareve)
Directions: -Peel your roasted beets, then slice them into wedges. Set aside.
-Place the pecans in a small skillet and toast over medium heat for 4-5 minutes till fragrant.
-Pour 1/4 cup maple syrup over the pecans and bring to a boil over medium. Sprinkle the pecans evenly with a dash of cayenne. Let the syrup boil for 1-2 minutes over medium, stirring frequently. till most of the liquid evaporates.
-Meanwhile, clean your kale, pat dry, and cut the leaves from the tough stalks. Discard stalks. Cut the leaves into small pieces and place in a salad bowl. Sprinkle with a generous pinch of salt. Massage the kale with clean hands for 2-3 minutes till it wilts and loses its bitter flavor.
-In a small bowl, whisk together balsamic vinegar, 1 tbsp maple syrup, and lemon juice. Whisking briskly and constantly, drizzle the olive oil very slowly into the mixture till the dressing is emulsified and thickened. Season with salt and pepper to taste.
-Add the roasted beat wedges and crumbled feta or goat cheese to the salad.
-Break apart the candied pecans into small pieces.
-Sprinkle the pecans over the top of the salad.
-Serve each portion of salad drizzled with a bit of dressing (about 1 tbsp per serving). #NaturaminSundayrecipe #Naturamin #stayhealthytakeNaturamin #brainbooster #foodforthebrain #healthy #fit #beetsrecipe #recipeforthebrain