A salad for all seasons, with funky colors and earthy flavors
Ingredients
About 6 cups kale, washed and dried well
2 medium sized beets
3 medium carrots or handful of baby carrots
1 tsp sugar
¼ crumbled fresh goat cheese/ chevre'
⅛ cup rough chopped roasted pistachios
½ cup drained canned mandarin oranges (fresh is good too, but the extra sweetness from the canned variety was our favorite for this one)
Olive oil for drizzling
Salt and pepper to taste
Instructions
Preheat oven to 400 degrees farenheit. Peel and slice beets and carrots to desired sizes. We made ours about ⅛ inch thick
Arrange carrots and beets on baking sheet(s) in single layer, drizzle with olive oil to lightly coat and toss.
Sprinkle them with salt and fresh cracked pepper, and the teaspoon of sugar.
Bake in oven about 10 minutes and turn everything over and bake for another 10 minutes, or until the carrots and beets are cooked through and very lightly crisped and browned on edges.
Chop Kale into fork sized pieces you think you can fit in your mouth.
Unless you have a double oven you may have to do the roasting in batches. When the carrots and beets are done set them aside and place chopped kale on sheets.
Drizzle kale with olive oil and toss to coat.
Cook kale about 10-15 minutes or until it is a bit crispy, remove from oven and sprinkle with salt and pepper.
When you are ready to eat, assemble salad with kale on bottom, followed by carrots, beets, mandarins, goat cheese, and finally the roasted pistachios.
This salad is awesome undressed, but if you want to add an extra punch of flavor it is also great with a champagne or fruit based vinaigrette like raspberry or orange.
Recipe by Romancing The Onion at https://www.romancingtheonion.com/crispy-kale-beet-salad/