Kale Salad with Roasted Beets, Pepitas, Currants, Pickled Onions, and Feta with an Orange Vinaigrette
Course Sides
Cook Time 1 hourhour
Total Time 1 hourhour
Servings 4
Author Pam - For the Love of Cooking / Inspired by Southeast Wine Collective
Ingredients
1yellow beetends trimmed
1tspolive oil
Orange vinaigrette - click link up above for instructions
¼red onionsliced thinly
1tbspseasoned rice vinegar
2tbspdried currants
2tbsppepitastoasted
1large bunch of Italian kalecenter rib removed & sliced very thinly (like coleslaw)
2tbspFeta cheese
Freshly cracked black pepperto taste
Instructions
Roast the beet by preheating the oven to 375 degrees.
Place the beet in tin foil and drizzle with a bit of olive oil then wrap it up. Place in a baking dish then into the oven to roast for 50-60 minutes, or until tender when poked with a knife.
Remove the roasted beet from the oven then unwrap the foil and set aside to cool for 10 minutes. Once cool, carefully peel the beet with a knife then slice into thin strips.
While the beet is roasting prepare a few of the other salad ingredients.
Make the orange vinaigrette - Click the link up above for the recipe;
Prepare the pickled onions by adding a tablespoon of rice vinegar to a small dish then add the sliced red onion; mix well and set aside.
Prepare the currants by adding the remaining two teaspoons of well whisked orange vinaigrette to them to help them plump up; set aside.
Toast the pepitas by adding the nuts to a dry skillet over medium heat. Cook for 4-5 minutes, tossing them occasionally, until fragrant and toasted. Set aside to cool.
Prepare the salad by combining the thinly sliced kale together with beets, pickled onions, and toasted pepitas, currants. Drizzle with the whisked orange vinaigrette then toss to coat evenly. Add some feta cheese crumbles to the top and some freshly cracked black pepper. Serve and enjoy.