Tender, intensely green kale, topped with sweet caramelized beets and salty chunks of feta. I could stop there and we would all be happy. But wait until you see what happens next. The roasted beets are glazed with a raspberry vinegar-OJ blend, and then everything is topped with a WARM and tangy leek vinaigrette. The combination of sweet, tart, tangy, and salty takes this salad to insurmountable levels.
I'm not kidding, this salad could, quite possibly, blow you away. The balance of salty/sweet and tender/crunchy is divine. And those colors...
And this is your chance to massage some kale! Ever done that before? If not, you'll be amazed at the result. A gentle massage truly changes the leaves - and rather quickly too. It makes them SO MUCH softer and sweeter - pretty much the same thing that happens when WE get a massage! Although, I prefer 90 minutes over 1-2. Anyway, massaging the leaves also turns them a more vibrant green - right before your eyes. If you don't believe me - put some kale side-by-side and try some massaged and some not. It'll make a believer out of you.
I know you're going to go crazy over the beets too. Roasting them brings out their sweetness and then they're quickly tossed with orange juice and raspberry vinegar - both of which not only balance the sweetness, but bring out more of it. It's a really simple process too - after peeling and chopping, the oven does all the work. One tip - wear rubber gloves if you don't want beet-stained hands. Unless you want to play a prank and freak everyone out... I've been known to do that.
One more accolade - the leek vinaigrette. Most (if not ALL) recipes are for "leeks in vinaigrette". Meaning, whole leeks ARE the salad, and they're IN a vinaigrette. Not a vinaigrette MADE WITH LEEKS. But you know me, I can't be normal. In this dish, fresh leeks are steeped in olive oil until they're very soft and luxurious. Then, the "leeky" oil and leeks are turned into a sublime dressing boasting sherry vinegar, Dijon mustard and honey.
Note: I used raspberry vinegar with the beets and sherry or red wine vinegar with the vinaigrette. If you don't have both (or don't want to purchase one or the other), just pick one to use in both the salad AND the vinaigrette. If you're only using one, I would suggest raspberry or sherry, over the red wine vinegar. But again, all three work here.
Massaged Kale Salad with Roasted Beets and Feta in a Leek Vinaigrette
For the salad:
12 fresh beets
3 tablespoons olive oil, divided
1 1/2 teaspoons fresh thyme leaves
Salt and freshly ground black pepper
2 tablespoons fresh orange juice
1 tablespoon raspberry vinegar
1 bunch kale, ribs removed and discarded, leaves chopped
1/3 cup crumbled feta cheese
For the Leek Vinaigrette:
1/4 cup olive oil
1 large leek, tough outer layer removed, white and pale-green parts finely chopped
1 clove garlic, finely grated
2 tablespoons sherry vinegar or red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Preheat the oven to 400 degrees. Line a large baking sheet with foil or parchment paper.
To make the salad, remove the tops and roots of the beets and peel each one with a vegetable peeler (wear gloves to prevent discolored hands!). Cut the beets in 1 1/2-inch chunks. Transfer the beets to a large bowl and add 2 tablespoons of the olive oil and thyme leaves. Toss to coat. Transfer the beets to the prepared pan and season with salt and black pepper. Roast for 30 to 35 minutes, until tender, turning halfway through cooking.
Remove the beets from the oven, transfer to a large bowl and immediately toss with the orange juice and raspberry vinegar. Set aside.
In a large bowl, combine the kale and remaining tablespoon of olive oil. Add a pinch of salt and, using your fingers, massage the kale for 1 to 2 minutes, until the leaves are very soft and bright green.
To make the vinaigrette, in a small saucepan, combine the oil, leek, and garlic. Set the pan over medium-low heat and simmer for 5 minutes, until the leeks are very soft. Remove the pan from the heat and whisk in the vinegar, Dijon mustard, and honey. Season to taste with salt and pepper.
Place the kale on a large salad plate (or individual plates) and top with the roasted beets and feta cheese. Drizzle the vinaigrette over top and serve.
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