Massaged Kale Salad with Apples and Beets

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Adapted from foodnetwork.com

INGREDIENTS
1 bunch kale, stalks removed and discarded, leaves thinly sliced
1 large or 2 small beets, roasted (see below), cooled, peeled, and diced
1 apple, cored and diced
1/4 cup extra-virgin olive oil
Juice of 1 lemon
1 & 1/2 teaspoons Dijon mustard
1 tablespoon minced shallots or red onion (optional)
1/3 cup Gorgonzola or blue cheese, crumbled (optional)
1/2 cup chopped walnuts (optional)
Kosher salt and freshly ground black pepper

PREPARATION

• In large serving bowl, add the kale, half the lemon juice, a drizzle of oil, and a little kosher salt. Massage well until kale starts to soften and wilt, about 2–3 minutes. Set aside while you make the dressing.
• In a small bowl, whisk remaining lemon juice with Dijon mustard and shallots. Stream in the 1/4 cup of oil while whisking until dressing emulsifies.
• Pour dressing over kale, add diced apples and beets, and toss until nicely coated in the vinaigrette.
• Add crumbled cheese and walnuts to taste, and season with salt and pepper.

Serves 3–4. Prep time, 15 minutes (not including roasting beets).

Roasted Beets

1. Preheat oven to 375°F. Rinse beets and trim off any leafy tops.
2. Wrap beets in foil and place on middle rack in oven. Roast until tender and easily pierced with a knife (about 1 hour), and remove from oven.
3. When beets are cool enough to handle, peel using a paring knife or by pushing off the skin with your fingers.