Roasted Beet & Kale Salad
3 small roasted Red Dog golden beets
1/4 cup pecans
1/6 cup maple syrup, divided
Dash of cayenne
1/2 bunch Red Dog kale
1 tablespoon balsamic vinegar
1/2 tablespoon fresh squeezed lemon juice
1/8 cup extra virgin olive oil
1/4 cup crumbled feta or goat cheese (optional)
Roast and peel your beets, then slice them into wedges. Set aside.
Place the pecans in a small nonstick skillet and toast over medium heat for 4-5 minutes until fragrant.
Pour 1/8 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, until 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, cut the kale leaves from the tough stalks. The stalks are not needed for this recipe; you can save them to sauté later, if you wish. 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, 1/2 tablespoon 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 beet wedges and crumbled feta or goat cheese to the salad. Break apart the candied pecans into small pieces and sprinkle them over the top of the salad.
Serve each portion of salad drizzled with a bit of dressing.