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.
I can’t re-blog any more in WordPress…What gives?
But glad to see cherries back in the groceries!
This is a re-post from September 2016.
Looking forward to making this again!
When I saw these, Cherry Friands, I knew I desperately wanted to try them. I saved the recipe. I even saved my last batch of fresh cherries in the freezer just for this recipe!
I created a lighter version with less butter and maple syrup. Here’s how I made mine.
45 grams flour
3/4 stick butter (will use only 1/2 next time)
80 grams almond meal
1/3 cup maple syrup
3 egg whites
a pinch of salt
6 pitted cherries
Prepare a 6 muffin tin. Preheat oven to 350 degrees.
In a bowl, whisk together: melted butter and egg whites. Add in flour, almond meal, pinch of salt and maple syrup. Add 1-2 tbsp of batter into muffin tins. Top with a pitted cherry.
Bake for 20 minutes or until cooked and toothpick test passes.
Enjoy with a nice cuppa tea!