Beet, Blueberry & Kale Salad

I’d be lying if I said I always liked beets.

As a kid they freaked me the heck out because they came in a can and were bright pink - not to mention everyone described them as earthy.

* blech *

But that’s the exact reason why I now looove these pretty little things - and I’ve made it my life’s mission to convince all of you to give them a try, too - because not only are they delicious, but they are soooo so good for you. 

So here’s the perfect entry-level recipe for those of you who are new to the beet scene. 

Woo hoo!

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here’s what you’ll need

• 1 bunch kale (approximately 5 cups)

• 1 bunch beets (approximately 1 cup)

• 1 cup blueberries

• 1/3 cup shallot, thinly sliced

• 1/3 cup dried cranberries

• 1 cup blue cheese crumbles

• 1/4 cup extra virgin olive oil

• 1/4 cup lemon juice

• 1 tsp Dijon mustard

• 1 tsp honey

• salt

• pepper

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here’s what you’ll need to do

Preheat oven to 400 degrees.

Cut the ends off washed beets and place them in a deep-sided roasting pan.
Fill the pan 1/3 of the way with water so your beets are partially submerged.
Season generously with salt, cover with foil and pop in the oven for about an hour, or until fork tender. 

CAREFULLY remove beets from the oven (remember there’s HOT water in there) and allow to cool before peeling and dicing into cubes that are about the size of a blueberry.

Fill a large bowl with one bunch of kale that’s been washed, trimmed and cut into bite-sized pieces.
Layer with blueberries, dried cranberries, shallot, blue cheese crumbles, and roasted beets.
Sprinkle the whole thing with salt.

In a jar with a lid that closes tightly, add extra virgin olive oil, lemon juice, Dijon mustard, honey, and a pinch of salt and pepper.
Place lid on the jar and give it a good shake until incorporated.

Dress salad with vinaigrette.

Toss, and enjoy!