New Recipes Cumin Roasted Beets, Kale and Feta Salad - ★Cooking Recipes★

Roasting beets brings out their sweetness. Salty feta, sweet beets and hearty kale make this salad a well-balanced meal. Courtesy of Kristen Eppich.
Directions for: Cumin Roasted Beets, Kale and Feta Salad

Ingredients

2 Tbsp (30 mL) pomegranate juice

1 Tbsp (15 mL) lemon juice

1 tsp (5 mL) Dijon mustard

3 Tbsp (45 mL) olive oil

1 tsp (5 mL) kosher salt

freshly ground pepper

1 lb(s) (500 g) beets

1 tsp (5 mL) ground cumin

8 cup (2 L) kale, coarsely chopped, stems and ribs removed

cup (125 mL) Feta cheese, crumbled

cup (125 mL) walnuts, coarsely chopped

Directions

1. Stir pomegranate juice with lemon juice and Dijon. Whisk in 2 tbsp (30ml) olive oil. Season with tsp salt and pepper.

2. Preheat oven to 350F. Peel beets. Cut small beets in half, and large beets into quarters. Toss with 1 tablespoon (15 mL) olive oil, cumin, remaining salt and pepper in a large bowl. Transfer to a parchment-lined baking sheet and cover loosely with foil. Bake for 40 minutes, or until tender. Remove from oven.

3. Combine kale with feta and walnuts in a large bowl. Add vinaigrette and toss to coat. Divide salad between plates. Slice beets into -inch wedges and place over salad.

See more: Vegetables, Vegetarian, Nuts, Cheese, Salad, Lunch, Appetizer