Kale Salad with Roasted Beets and Spicy Granola
 
 
A raw kale salad with radishes, asparagus, and roasted beets. It's tossed with spicy granola and a lemon tahini dressing and topped with goat cheese. A delicious light and healthy dinner for a beautiful spring evening.
Serves: 4
Ingredients
For the salad:
  • 8 oz kale, chopped
  • 1 tbsp olive oil
  • 2 cups radishes, chopped
  • 2 cups roasted beets, chopped
  • 1 cup asparagus, chopped
  • 1 oz goat cheese, crumbled
For the spicy granola:
  • 1 ¼ cup old-fashioned oats
  • ½ cup shelled pistachios
  • ½ cup almonds
  • ½ cup walnuts, roughly chopped
  • ½ cup sunflower seeds
  • ½ tsp sea salt
  • ½ tsp black pepper
  • ½ tsp cayenne pepper
  • 1 egg white, beaten
  • ¼ cup olive oil
  • 1 tbsp tahini
  • 1 tbsp honey
For the lemon tahini dressing:
  • 1 ½ tbsp olive oil
  • 1 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tsp honey
  • ¼ tsp cayenne pepper
  • ¼ tsp black pepper
  • ¼ tsp sea salt
Instructions
  1. To roast the beets: Pre-heat the oven to 400 degrees. Trim the beet greens and scrub the beets with a brush. Drizzle them with olive oil (or water), sprinkle with salt and pepper, and wrap in tin foil. Place on a baking sheet and bake for 50-60 minutes. Unwrap the beets from the foil and let them sit until they are cool enough to handle. Use a paper towel to gently peel away the skin. Chop and store in the refrigerated until needed.
  2. To make the spicy granola: Pre-heat the oven to 350 degrees. In a medium bowl combine the oats, pistachios, almonds, walnuts, sunflower seeds, salt, pepper, and cayenne pepper. In a small bowl mix together the egg white, olive oil, tahini, and honey. Pour the wet ingredients over the dry ingredients and stir until combined, making sure that all the dry ingredients are moistened. Spread the mixture onto a rimmed baking sheet and bake for 17 minutes, stirring halfway through. Let the granola cool, then break it apart, and store in a container.
  3. To make the lemon tahini dressing: Whisk all the ingredients together until combined or put all the ingredients in a jar and shake vigorously.
  4. To assemble the salad: Put the kale in a large salad bowl. Add the olive oil and some salt and pepper; massage it into the kale (this helps it become more tender). Let sit for 15 minutes then toss in the dressing and remaining vegetables. Top with a cup of the granola and the crumbled goat cheese. Serve and enjoy.
Notes
-The roasted beets can be made in advance and stored in the refrigerated for up to one week.
-Cooking time for the bests will vary depending on the size. My smaller beets took 50 minutes, whereas the larger took 60 minutes. They are done when you can easily pierce them with a fork.
-The spicy granola can also be made in advance and stored in an air tight container.
-Raw, unsalted nuts and seeds will work best for this granola. However, I did used salted sunflower seeds because I happened to have them on hand.
Recipe by Just J.Faye at https://www.justjfaye.com/2014/05/22/kale-salad-with-roasted-beets-and-spicy-granola/