Roasted Beet and Kale Salad with Maple Candied Walnuts

Ingredients

• Beets

  Raw

  680g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Walnuts

  Nuts, english

  1 cup shelled (50 halves) or 100g

• Maple syrups

  3 tbsp or 60g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, white

  ⅛ tsp, ground or 0.3g

• Kale

  Raw

  4 cup, chopped or 268g

• Goat cheese

  Semisoft type

  ¼ cup or 62g

• Apple Cider Vinegar

  Great Value - Great Value

  3 tbsp or 45g

• Honey

  Compliments

  2 tbsp or 40g

• Balsamic vinegar

  1 tsp or 5g

• Dijon mustard

  Grey poupon

  ½ tsp or 3g

• Garlic

  Raw

  1 cloves, minced or 3g

• Salt

  Table

  0.001 cup or 0.4g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

Directions

1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
2. Place the beets on the prepared baking sheet and drizzle the oil over top. Use your hands to toss them in the oil. Cover the baking sheet with aluminum foil and bake in the oven for 30-40 minutes, or until they can be priced using some pressure with a fork.
3. While the beets are roasting prepare the rest of the salad
4. Add the walnut halves to a small frying pan over medium-high heat. Let them cook until they are fragrant and start to brown in places, shaking the pan frequently. Pour over the maple syrup and sprinkle with sea salt and fresh cracked pepper. Let them cook, stirring constantly, until the maple syrup has almost evaporated, about 1 minute. Remove the walnuts from the pan and place them on a piece of parchment paper, separating them from each other as much as possible.
5. Add the kale, candied walnuts, and, if using, the cheese or avocado to a large bowl. When the beets come out of the oven let them cool slightly then add them to the bowl too. Pour the dressing over top and toss well so that everything is coated.
6. To make the dressing:
7. Combine all the ingredients EXCEPT the oil in a medium-sized bowl. Slowly add the oil in a thin steady stream while whisking the dressing constantly. If the oil starts to build up at all stop pouring it and whisk the dressing vigorously. It will take you about 1 minute to whisk in the oil. Taste the dressing and season it with extra salt, to taste.
8. Recipe by: Kristen Stevens (source: https://www.theendlessmeal.com/roasted-beet-and-kale-salad-with-maple-candied-walnuts/)

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