Beets and Kale Salad
Grilled beets with kale, pistachios, and vegan feta
Equipment
- 1 Baking pan
- 1 Chopping board
- 1 Chef knife
Ingredients
- 4-5 Medium Beets Baked, cubed to medium 2-inch size
- 2 Cups Kale Chopped
- ½ Cup Parsley Chopped
- ½ Cup Cilantro Chopped
- ½ Cup Pistachios Chopped and Toasted
- 100-150 gr Vegan feta Sprinkled
For Balsamic Vinaigrette Dressing
- 4 Tbsp. Olive oil
- ¼ Cup Lemon juice
- 3 Tbsp. Maple syrup
- 4 Tbsp. Balsamic vinegar
- 1 Tsp Pink salt
- 1 Tsp Black pepper
Instructions
- Preheat the oven to 200C/400F degrees.
- Place beets in a pan and grease them with a little oil and salt.
- Bake the beets in a foil-wrapped baking dish for about two hours in an oven preheated to 200 degrees, or until completely softened. Can take more.
- Meanwhile, chop all the green leaves and set aside.
- Chop the pistachios and toast them on a pan until they become crunchy and with a nutty smell. About 10 minutes on medium-high heat. You can also bake in the oven for about 10 minutes in a separated pan. When they are ready, take them out and put them aside.
- Prepare the dressing - mix all the sauce ingredients in a bowl and keep in the fridge until serving time.
- When the beets have softened, take them out of the oven and wait until they cool down. Cut into bite-sized medium cubes, and place in a large salad mixing bowl.
- Add the leaves, the roasted pistachios, and the sauce and mix.
- Sprinkle over as much vegan feta cheese as you like.