This recipe takes about an hour and 15 minutes from start to finish- its worth it! Especially if you are looking for recipes with beets and kale.

 

For the Roasted Beets
2 pounds medium red, golden and striped beets, scrubbed
extra virgin olive oil, to coat
kosher salt and freshly cracked black pepper

 

 

 

Cherry Vinaigrette

1/4 cup dried cherries, reconstituted in 1/4 cup red wine vinegar for
30  minutes
2 tablespoons balsamic vinegar
1 teaspoon sherry vinegar
1/2 cup extra virgin olive oil
kosher salt and freshly cracked black pepper

Salad
1 cup kale leaves, washed, dried and torn into bite size pieces
2 tablespoons pepitas (roasted pumpkin seeds, shells off)
1/3 cup crumbled  cheese, you can use feta, goat or crumbled cheese of your choice
2 tablespoons chopped fresh mint

To roast beets: Preheat oven to 400 degrees F. Lay our a large sheet of foil on top of roasting dish and spread beets across evenly on the sheet. Drizzle with a little olive oil and season with salt and
pepper. Top with another sheet of foil and crimp to seal the edges. Poke holes in the top to allow steam to escape. Place in the oven and roast until beets are tender, takes about 40 to 50 minutes, depending on your oven. Remove when tender. Allow to cool in the foil pouch before loosening the skins and discarding(use a wet paper towel)
Quarter beets and place in a large bowl.

To prepare the cherry vinaigrette drain the cherries and rough chop. Wisk together the vinegars and cherries while slowly drizzling in the olive oil to lightly emulsify. Season to taste with salt and pepper. Set aside. For the Salad toss the warm beets with the cherry vinaigrette. Add the kale, pepitas, crumble cheese and mint. Continue to toss. Season with salt and pepper. Serve immediately.