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Ingredients
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Salad Ingredients
Method
Salad Preparation
- 1
Prepare the Beets
Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast in the oven for about 45-60 minutes, or until they are tender. Remove from the oven, let cool, then peel and slice.
- 2
Prepare the Kale
While the beets are roasting, wash and dry the kale. Remove the tough stems and chop the leaves into bite-sized pieces. Place the kale in a large mixing bowl.
- 3
- 4
Combine with Feta and Seeds
Add the crumbled feta cheese and pumpkin seeds to the bowl with the kale and avocado.
- 5
Make the Sherry Vinaigrette
In a small bowl, whisk together 3 tablespoons of sherry vinegar, 1/4 cup of olive oil, salt, and pepper to taste.
- 6
Toss Salad
Pour the vinaigrette over the salad and toss gently to combine. Add the roasted beet slices on top.
