Another great salad recipe that uses fresh, in season, beets and kale from what is becoming my favorite cookbook….
3 medium beets, sscrubbed then roasted in the oven wrapped in tinfoil at 400 degrees for about 45min-1 hour, then cooled and cut into bite-sized pieces
1/2 cup wild or brown rice, cooked and cooled, set aside
4 kale leaves, picked from thick center stem then chopped.
2 green onions chopped finely
2 tbsp goat feta
1/4 cup pecan pieces toasted
1 cup chickpeas drained and rinsed
In a separate bowl make the dressing:
1/3 cup olive oil
2 tbsp red wine vinegar
1 tbsp balsamic vinegar
2tbsp maple syrup
1 garlic clove, crushed
salt and pepper to taste
Prepare the beets and rice and once cooled put into a serving bowl together. Add chopped green onions and chickpeas.
In a small separate bowl combine the chopped kale with about 1 tsp of ready dressing. “Massage” the leaves with the dressing using your hands.
Add the kale to other salad ingredients. Toss together with a couple of tbsps of dressing at a time until it seems well mixed in, but not heavy with dressing. (I still had quite a bit of dressing left over to use again or on another salad. Serve topped with pecans and feta.
Double this up and bring it to a pot luck bbq. I guarantee it will be a hit!