Kale and Beet Salad with Goat Cheese and Pecans

I have loved beets ever since I was little when my Grandma used to jar them and store them in her basement where it was cool!  Beets are an amazing vegetable – they have a cleansing effect on the liver, they aid digestion and the lymphatic system and they tone the blood and build red blood cells which, among many other things, help to deliver oxygen to your cells!

This recipe, from Tori Avey, is about the closest to how I would want to make a roasted beet and goat cheese salad. A couple of modifications I’ve made:

1. I’ll switch out arugula instead of kale (just to switch it up once in awhile and also because those with thyroid issues – which is very common – may not want to consume kale and other cruciferous vegetables when raw.  You could, however, sauté the kale and make this a warm salad…so good…
2. I don’t always have time to toast the pecans so I’ll just throw raw ones on top.

Ingredients (for 8 servings)

• 5-6 small roasted beets (red and/or golden) – for roasting instructions, click here
• 1/2 cup pecans
• 1/3 cup real maple syrup, divided
• Dash of cayenne
• 1 bunch curly kale
• 2 tbsp balsamic vinegar (good quality)
• 1 tbsp fresh squeezed lemon juice
• 1/4 cup extra virgin olive oil
• 1/2 cup crumbled feta or goat cheese (optional – omit to keep vegan/pareve)

Instructions

• Peel your roasted beets, then slice them into wedges. Set aside.
• Place the pecans in a small skillet and toast over medium heat for 4-5 minutes till fragrant.
• Pour 1/4 cup maple syrup over the pecans and bring to a boil over medium. Sprinkle the pecans evenly with a dash of cayenne.
• Let the syrup boil for 1-2 minutes over medium, stirring frequently. till most of the liquid evaporates
• Pour the pecans immediately onto a piece of parchment or wax paper. Spread them out with a spoon into a single layer. Let them cool and dry out
• Meanwhile, clean your kale, pat dry, and cut the leaves from the tough stalks. Discard stalks. Cut the leaves into small pieces and place in a salad bowl. Sprinkle with a generous pinch of salt. Massage the kale with clean hands for 2-3 minutes till it wilts and loses its bitter flavor.
• In a small bowl, whisk together balsamic vinegar, 1 tbsp maple syrup, and lemon juice. Whisking briskly and constantly, drizzle the olive oil very slowly into the mixture till the dressing is emulsified and thickened. Season with salt and pepper to taste.
• Add the roasted beat wedges and crumbled feta or goat cheese to the salad.
• Break apart the candied pecans into small pieces.
• Sprinkle the pecans over the top of the salad
• Serve each portion of salad drizzled with a bit of dressing (about 1 tbsp per serving).