Kale and Beet Salad with Walnuts

There are so many layers of flavour in this dish. The roasted garlicky kale, earthy beets, sweet candied walnuts and salty feta ... you might want to double the recipe !

Ingredients for 2 servings:

4 or 5 kale leaves, 2 cups loosley packed
2 tsps avocado or olive oil
1/4 tsp pink Himalayan salt
1/2 tsp garlic powder
3 small to medium size beets
1/4 cup chopped walnuts
2 tsps maple syrup
pinch of salt
pinch of allspice or cloves
1-2 tbsps crumbled feta

Dressing:
1 tbsp apple cider vinegar
1 tbsp maple syrup
1/4 tsp balsamic vinegar
1/4 tsp minced garlic
pinch of salt and pepper
2 tbsps olive oil

Bake the beets wrapped in foil in a 445F oven for about 45 minutes. This can be done ahead of time if you like. My beets had been baked a few days earlier. Once baked remove from oven and slide off the skin and slice. You can use them warm or cold on the salad.

Toss the walnuts with 2 tsps maple syrup and a pinch of both salt and allspice or cloves in a frying pan. Heat on medium for 1-2 minutes. Remove from heat and set aside.

Wash and dry the kale leaves and remove the stem/rib. Tear into pieces and measure to about 2 cups. Toss the torn leaves with 2 tsp avocado oil, salt and garlic powder. Spread out in a single layer on a lined baking sheet. Pop into a 425 F oven for 3-4 minutes.

To serve, layer the kale, beets, walnuts and crumbled feta on a plate. Whisk the olive oil into the rest of the dressing ingredients and drizzle over the salad.

Yummy!