Massaged Kale Salad with Apples and Beets

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
• ¼ cup extra-virgin olive oil
• Juice of 1 lemon
• 1½ teaspoons Dijon mustard
• 1 tablespoon minced shallots or red onion (optional)
• ⅓ cup Gorgonzola or blue cheese, crumbled (optional)
• ½ cup chopped walnuts (optional)
• Kosher salt and freshly ground black pepper

How to Roast 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.

PREPARATION

1. In a 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.
2. In a small bowl, whisk the remaining lemon juice with Dijon mustard and shallots. Stream in the ¼ cup of oil while whisking until dressing emulsifies.
3. Pour dressing over the kale, add diced apples and beets, and toss until nicely coated in the vinaigrette.
4. Add crumbled cheese and walnuts to taste, and season with salt and pepper.

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