_ Ingredients
0.5 cup pecans
7 small roasted beets
Dash cayenne
1/3 cup maple syrup
2.5 tbsp balsamic vinegar
bunch curly kale
0.5 cup crumbled feta or goat cheese
1/4 cup olive oil
tbsp fresh squeezed lemon juice
_ Instructions
For instructions on how to roast beets, click here. Peel your roasted
beets, then slice them into wedges. Set aside.
Place the pecans in a small skillet and toast over medium heat for 4-5 minutes till
fragrant.
Pour 1/4 cup maple syrup over the pecans and bring to a boil over medium.
Sprinkle the pecans evenly with a dash of cayenne. Let the syrup boil for 1-2
minutes over medium, stirring frequently. till most of the liquid evaporates.
Pour the pecans immediately onto a piece of parchment or wax paper. Spread
them out with a spoon into a single layer. Let them cool and dry out.
Meanwhile, clean your kale, pat dry, and cut the leaves from the tough stalks.
Discard stalks. Cut the leaves into small pieces and place in a salad bowl.
Sprinkle with a generous pinch of salt. Massage the kale with clean hands for 2-3
minutes till it wilts and loses its bitter flavor.
In a small bowl, whisk together balsamic vinegar, 1 tbsp maple syrup, and lemon
juice. Whisking briskly and constantly, drizzle the olive oil very slowly into the
mixture till the dressing is emulsified and thickened. Season with salt and
pepper to taste.
Add the roasted beet wedges and crumbled feta or goat cheese to the salad.
Break apart the candied pecans into small pieces.
Sprinkle the pecans over the top of the salad.
Serve each portion of salad drizzled with a bit of dressing (about 1 tbsp per
serving).
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