Kale and Beet Salad

Kale and Beet Salad

serves 6 

8 beets, any color 

1 bunch kale, thinly sliced (other greens are okay too)

1/2 red onion, halved and thinly sliced and soaked in cold water (makes them milder by removing acid)

1-2 tangerines, peeled and sectioned 

extra virgin olive oil

champagne vinegar

sea salt

freshly ground pepper

2 oz goat cheese, crumbled

1/4 cup slivered almonds, pepitas, or pistachios

Roast beets: 

Preheat oven to 400 degrees F. Cut greens off beets and reserve for another day (they are great sauteed in olive oil). Drizzle beets in olive oil and wrap in foil, or place in a dutch oven and cover. Roast in oven until fork tender, 40 minutes to 1 hour or more depending on size of beets. Cool and slip skins off beets. Cut into quarters. 

Place kale in a large bowl along with onions and tangerines. In a small bowl stir together some olive oil and vinegar and season with salt and pepper. Drizzle vinaigrette over salad and toss. Top with goat cheese, slivered almonds, and beets.