Roasted Beet & Kale Salad w/ Creamy Citrus Vinaigrette
Updated: Jul 23
1 large or 2 medium beets
1 large bunch dinosaur kale
1/2 cup pistachio nut meats
2-3 tbsp extra virgin olive oil
1 tsp lemon juice
Salt & pepper
For the dressing:
1/4 cup compliant mayo
1/4 orange juice
2 tbsp apple cider vinegar
1/2 tsp Dijon mustard
2 pitted dates
Pinch of salt & pepper
Preheat the oven to 400. Cut the tops and bottoms off the beets and peel. Cut into 1 inch cubes (or into the size of your choice). Toss with olive oil and salt & pepper and roast on a baking sheet for 35 minutes or until fork tender.
While the beets are cooking, remove the kale leaves from the stems and slice into long shreds. Massage the kale with a teaspoon of lemon juice, a tablespoon of olive oil, and a pinch of salt and set aside.
Pour a half cup of pistachio nut meats in a plastic or paper bag and beat with a mallet until crushed to your liking.
For the dressing, add all ingredients to a blender and combine well.
When the beets are done, let cool to just warm or room temperature and toss with kale, pistachios, and dressing.