Roasted Vegetable & Kale Salad

  • 6-8 baby beets, trimmed, peeled & quartered
  • 6-8 small carrots, sliced ¼ inch thick
  • Handful grape tomatoes
  • 3 tablespoons olive oil, divided
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 6 cups chopped kale
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • 1 tablespoon tahini
  • 1 tablespoon Dijon mustard
  • ⅓ cup chopped walnuts
  • 4 oz. goat cheese

Preheat the oven to 425° F. In a large bowl, combine the beets, carrots, tomatoes, 2 tablespoons of the olive oil, and salt and pepper. Add the vegetables to a baking sheet and roast them in the oven for 20-25 minutes.

Meanwhile, place the chopped kale in the same bowl where the beets and carrots were. Add the remaining tablespoon of olive oil and massage it into the kale leaves with your hands until the leaves are bright green and tender, about 2-5 minutes.

In a small resealable jar, combine the ingredients for the dressing (lemon juice through mustard). Remove the vegetables from the oven and allow them to cool for 5 minutes. Add the vegetable mixture to the bowl with the kale and toss with the dressing until well combined. Add the walnuts and goat cheese and toss well to coat. Serve immediately.

  • Yields: 4 servings
  • Preparation Time: 30 minutes

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