Roasted Beet, Leek, and Kale Salad
© 2019 by Robert Bredvad
Prep Time
55 minutes
Number of Servings
4
Recipe Source
The Mediterranean Method by Steven Masley, MD ($27.99, Harmony Books, 2019). Photo © 2019 by Robert Bredvad.
Ingredients
Salad
- 4 medium beets, peeled and sliced
- 2 medium leeks, trimmed and washed carefully (white base and first inch of green chopped)
- 4 Tbsp extra-virgin olive oil, divided
- 1⁄2 tsp sea salt, divided
- 1⁄4 tsp ground black pepper
- 1 tsp Italian herb seasoning
- 12 medium kale leaves, ribs cut out, leafy part sliced into large bite-sized pieces
- 1⁄4 cup pistachios, chopped
- 2 Tbsp crumbled feta cheese (optional)
Dressing
- 4 Tbsp extra-virgin olive oil
- 2 Tbsp fresh lemon juice
- 1 Tbsp honey
- 1 medium garlic clove, diced
- 1 tsp dried oregano
- 1⁄8 tsp sea salt
Directions
- Preheat oven to 395˚.
- Toss beets and leeks in a medium bowl with 2 tablespoons of the oil, 1⁄4 teaspoon of the salt, the black pepper, and the Italian seasoning. Stir to coat well. Arrange beets and leeks on a rimmed baking sheet and roast for 35 to 45 minutes, until tender but still firm.
- Meanwhile, toss kale in a small bowl with remaining 2 tablespoons oil and remaining 1⁄4 teaspoon salt. Spread on a baking sheet. Roast for 10 to 15 minutes, until crisp.
- Heat a small sauté pan over medium heat. Add pistachios, stirring frequently until warmed through; don’t allow nuts to brown.
- Whisk together dressing ingredients in a bowl. When ready to serve, place kale on a serving platter, drizzle dressing over and toss gently. Add beets and leeks and garnish with nuts and cheese, if using. Serve warm or at room temperature.
Nutrition Info
415 Calories, 7 g Protein, 27 g Carbohydrates, 6 g Fiber, 33 g Total fat (5 g sat), 531 mg Sodium, ★★★★★ Vitamin C, K, Folate, ★★★ Vitamin A, B6, E, ★★ Calcium, Phosphorus, ★ Vitamin B1 (thiamine), B2 (riboflavin), Iron, Magnesium, Potassium, Zinc
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