Kale and Roasted Beet Salad

Ingredients

5–6 small beets (red and/or golden), roasted ½ cup pecans L cup real maple syrup, divided 1 bunch curly kale 2 tbsp balsamic vinegar (good quality) 1 tbsp fresh-squeezed lemon juice ¼ cup extra virgin olive oil ½ cup crumbled goat cheese

Directions

Preheat the oven to 400 F. Wash and de-stem the beets and wrap individually in foil. Place on a baking pan and place in the oven for 50–60 minutes, or until tender. Remove from the oven, and peel the beets. The skin should come off easily when they are fully roasted. Dice the beets into bite-sized pieces, set aside. While the beets cook, place the pecans in a small pan and toast over medium-heat heat for 4–5 minutes untill fragrant. Pour ¼ cup maple syrup over the pecans and bring to a boil over medium. Let the syrup boil for 1–2 minutes over medium, stirring frequently until most of the liquid evaporates. Pour the pecans out onto a piece of parchment paper and spread them out into a single layer. Leave to cool and caramelize. 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. Sprinkle beets, crumbled goat cheese, and pecans over the kale. Add the dressing just before serving.