Roasting beets brings out their sweetness. Salty feta, sweet beets and hearty kale make this salad a well-balanced meal. Courtesy of Kristen Eppich.
Tbsp (30 mL) pomegranate juice
Tbsp (15 mL) lemon juice
tsp (5 mL) Dijon mustard
Tbsp (45 mL) olive oil
tsp (5 mL) kosher salt
freshly ground pepper
lb(s) (500 g) beets
tsp (5 mL) ground cumin
cup (2 L) kale, coarsely chopped, stems and ribs removed
cup (125 mL) Feta cheese, crumbled
cup (125 mL) walnuts, coarsely chopped
Stir pomegranate juice with lemon juice and Dijon. Whisk in 2 tbsp (30ml) olive oil. Season with ¼ tsp salt and pepper.
Preheat oven to 350ºF. Peel beets. Cut small beets in half, and large beets into quarters. Toss with 1 tablespoon (15 mL) olive oil, cumin, remaining salt and pepper in a large bowl. Transfer to a parchment-lined baking sheet and cover loosely with foil. Bake for 40 minutes, or until tender. Remove from oven.
Combine kale with feta and walnuts in a large bowl. Add vinaigrette and toss to coat. Divide salad between plates. Slice beets into ¾-inch wedges and place over salad.