I can’t believe that is the first weekend of June already. Is the summer really here? Well, this Roasted Beet Salad with kale & arugula is perfect for summer. The herb olive oil dressing gives it a crisp and refreshing taste. Beets are so earthy, but this dressing makes them sweet and fresh!
The herb olive oil dressing speaks for itself! It is so delicious and adds a nice flavor to the salad. Combine the chopped basil, parsley and thyme together with olive oil, lemon juice and a pinch of salt and pepper. This dressing makes extra and is also great on roasted vegetables, fish and meat.
Start by cleaning and preparing the beets. Cook in a 350 degree oven for about 45 minutes, until fork tender. Cool slightly, rinse under cold water and peel outer layer. For this salad, slice the beets into 1/8 inch thick slices. Coat the beets with a little of the olive oil dressing. To assemble the salad, layer beets and the chopped kale salad on a plate. Add sliced red onions and sprinkle with feta cheese and toasted pine nuts. Drizzle with more of the herb olive oil and enjoy!
- 2-3 red beets, roasted
- 1 cup arugula
- 3 cups kale, chopped
- ¼ red onion, thinly sliced
- ¼ cup feta cheese
- ⅛ cup pine nuts, toasted
- Pinch of salt & pepper
- Herb Olive Oil Dressing:
- ½ cup olive oil
- Juice of ½ lemon
- ¼ cup chopped parsley
- ¼ cup chopped basil
- ½ teaspoon fresh thyme
- Pinch of salt & pepper
- Preheat oven 350 degrees. Trim beets and place them in foil with a bit of water. Steam beets for about 45 minutes or until fork tender.
- To make the herb olive oil dressing, add all ingredients together and stir to completely coat all the herbs. This recipe makes extra.
- Chop kale and add to a bowl with arugula. Drizzle a few tablespoons of the herb olive oil over the top with a pinch of salt & pepper. Mix around the dressing to evenly coat the salad. Keep in the refrigerator until ready to serve.
- In a small skillet over medium heat, toast pine nuts until slightly golden brown. Slice red onion thin or use a mandolin slicer.
- When the beets are done, rinse under cold water and peel. Slice into ⅛ inch thick pieces. Add beets to a bowl, drizzle with 1 tablespoon of the olive oil dressing and sprinkle with a pinch of salt. Mix to coat all beets.
- To assemble, layer beets with the kale salad. Add red onion, sprinkle with feta cheese and pine nuts. Drizzle a bit more herb olive oil over the top.
