Roasted Beet Salad Recipe
tuscan kale, pistachio pesto, goat cheese, citrus
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Ingredients
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Salad Ingredients
Method
Salad Preparation
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wash the beets thoroughly and wrap each one in aluminum foil. Place the wrapped beets on a baking sheet and roast for 45-60 minutes, or until a fork easily pierces through them. Remove from the oven and let cool. Once cooled, peel the beets and cut them into bite-sized cubes.
- 2
Prepare the Kale
While the beets are roasting, wash the Tuscan kale and remove the tough stems. Tear the leaves into bite-sized pieces and place them in a large bowl. Drizzle with 1 tablespoon of olive oil and a pinch of salt. Massage the kale leaves for about 2-3 minutes until they soften slightly.
- 3
Prepare the Citrus
Peel the orange and segment it, removing any seeds. Cut each segment into smaller pieces if desired. Set aside the orange segments.
- 4
Combine the Salad
In the bowl with the massaged kale, add the roasted beets, orange segments, and pistachio pesto. Gently toss to combine all the ingredients. Adjust seasoning with salt and black pepper to taste.
- 5
Serve
Transfer the salad to a serving platter. Crumble the goat cheese on top and drizzle with the remaining olive oil. Serve immediately and enjoy your roasted beet salad!