Roasted Beet and Kale Salad

I have been wanting to try this for a while. I first had this salad at a restaurant and immediately wanted to try it. Although it took a while, here’s how I made mine.


3-4 medium beets, roasted
3-4 curly Kale leaves, chopped
1-2 tbsp pecans or use walnuts if out of pecans
1-2 tbsp crumbled feta
1-2 tsp pepitas (optional)
1-2 tsp hemp (optional)
salt and fresh ground pepper


2 tbsp maple syrup
2 tbsp fresh squeezed lemon juice
2 tbsp balsamic vinegar

Preheat oven to 375 degrees. Rinse and wrap beets in aluminium foil and bake for 30-45 minutes. Remove and let cool.

Meanwhile, trim the rinse kale and chop. Peel and cut the roasted beets into wedges. Toss the kale and beets in a large serving bowl. Top with crumbled feta. Season with salt and fresh ground pepper. Add toasted nuts (pecans or walnuts).

Mix the dressing ingredients and drizzle over just before serving.

Makes 1-2 servings.



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