Shredded Kale Salad with Roasted Beets, Pepitas, Currants, Pickled Onions, and Feta with an Orange Vinaigrette

Name: Shredded Kale Salad with Roasted Beets, Pepitas, Currants, Pickled Onions, and Feta with an Orange Vinaigrette
Cook time: 1 h
Total time: 1 h
Yield: 4 serving
Ingredients: 1 yellow beet; 1 tsp olive oil; Orange vinaigrette - click link up above for instructions; ¼ red onion; 1 tbsp seasoned rice vinegar; 2 tbsp dried currants; 2 tbsp Pepitas; 1 large bunch of Italian kale; 2 tbsp feta cheese; freshly cracked black pepper

User Reviews

5.0

3 reviews

Excellent

Cook Time
1 hr
Total Time
1 hr
Servings
4
Course
Side Dish
Cuisine
American

Shredded Kale Salad with Roasted Beets, Pepitas, Currants, Pickled Onions, and Feta with an Orange Vinaigrette

Valerie Bell

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

1 yellow beet ends trimmed
1 tsp olive oil
Orange vinaigrette - click link up above for instructions
¼ red onion sliced thinly
1 tbsp seasoned rice vinegar
2 tbsp dried currants
2 tbsp Pepitas toasted
1 large bunch of Italian kale center rib removed & sliced very thinly (like coleslaw)
2 tbsp feta cheese
freshly cracked black pepper to taste

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Instructions

Roast the beet by preheating the oven to 375 degrees.
Place the beet in tin foil and drizzle with some olive oil, then wrap it up. Place in a baking dish, then into the oven to roast for 50-60 minutes, or until tender when poked with a knife.
Remove the roasted beet from the oven, then unwrap the foil and set aside to cool for 10 minutes. Once cool, carefully peel the beet with a knife, then slice into thin strips.
While the beet is roasting prepare a few of the other salad ingredients.
Make the orange vinaigrette - Click the link up above for the recipe;
Prepare the pickled onions by adding a tablespoon of rice vinegar to a small dish, then add the sliced red onion; mix well and set aside.
Prepare the currants by adding the remaining two teaspoons of well-whisked orange vinaigrette to help which will plump them up; set aside.
Toast the pepitas by adding the nuts to a dry skillet over medium heat. Cook for 4-5 minutes, tossing them occasionally, until fragrant and toasted. Set aside to cool.
Prepare the salad by combining the thinly sliced kale with the beets, pickled onions, toasted pepitas, and currants.Drizzle with the whisked orange vinaigrette, then toss to coat evenly. Add some feta cheese crumbles and some freshly cracked black pepper. Serve and enjoy.