• Currently 4/5
Prep Time: 25 minutes/Cook Time: 35 minutes
3 (about 1 lb.) beets with leaves trimmed, halved
1/3 cup plus 2 talbespoons olive oil
1/8 teaspoon plus 1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 shallot, finely diced
1 bunch (about 1 lb.) kale, tough stems removed and sliced in 1/4-inch strips
1 (15-oz.) can cannellini beans, dreained and rinsed
1 Granny Smith apple, thinly sliced
1/2 cup diced ricotta salata or crumbled feta cheese
1. Heat oven to 425°F.  Toss beets in 2 tablespoons of the olive oil and 1/8 teaspoon each of the salt and pepper.  Seal beets inside a large piece of aluminum boil.
2. Place foil-wrapped beets on a baking sheet and bake at 425°F for 35 minutes or until knife-tender.  Allow to cool a bit, then remove skins with a paper towel or gloves.  Cut into 1/2-inch pieces.
3. Meanwhile, make the dressing.  In a medium bowl, combine vinegar, mustard, shallow, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper.  Slowly whisk in remaining 1/3 cup olive oil.
4. Toss kale with half the dressing.  Arrange on a platter with beets, beans and apple.  Scatter cheese on top and drizzle with remaining dressing.

Serves 4

Each Serving: 484 cal, 30 g fat, 6 g sat fat, 17 mg chol, 727 mg sodium, 45 g carb, 9 g fiber, 13 g pro.

Dish   SaladCooking Method   Baked
Main Ingredient   VegetablesPrep Time   15 to 30 minutes
Cooking Time   15 to 30 minutes

Eileen Stalec

Member since Dec 2008

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