Prep time: 20 min Cook Time: 5 min (plus 30-40 for beets)
Recipe By: Tori Avey Serves: 4-8
Ingredients:
- 5 – 6 small pre-roasted beets (see recipes for roasted or boiled beets)
- ½ cup Pecans
- ¼ cup and 1 tablespoon real Maple Syrup, divided
- Dash of Cayenne
- 1 bunch curly Kale
- 2 tablespoons of good Balsamic vinegar
- 1 tablespoon Lemon juice
- ¼ cup extra-virgin Olive oil
- Salt and Pepper to taste
- (Optional) ½ cup crumbled Feta or Goat cheese
Directions:
- Peel your roasted beets and cut them into wedges. Set these aside. Place the pecans in a small skillet and toast over medium heat for 4 – 5 minutes, until they become fragrant.
- Pour the ¼ cup of the maple syrup over the pecans and bring to a boil over medium, stirring so it doesn’t burn. Sprinkle evenly with the cayenne and boil for 1 – 2 minutes while stirring until most of the liquid has evaporated.
- Spread out the now-coated pecans out on wax paper to cool (spread hot pecans apart with a spoon if necessary).
- While waiting for those to cool, clean and dry your kale. Cut the leaves from the stalks. Discard the stalks and cut the leaves into small pieces. Place these pieces into a salad bowl, sprinkle them with salt, and massage them with clean hands for 2 – 3 minutes until they look wilted.
- Set kale aside. In a small bowl, whisk together the balsamic vinegar, the 1 tablespoon of maple syrup, and the lemon juice. While whisking, slowly drizzle in the olive oil, until the mixture is thick and emulsified. This is your dressing; set it aside. Add the beets and cheese (if any) to the kale. Break apart the candied pecans and sprinkle over the beets, cheese, and kale to finish your salad. Dress and serve. (Note: If you wish to keep leftovers, store the parts of the salad in the fridge separately. The combined salad does not keep well.)