Kale Salad with Roasted Beets

Ingredients

• 1 bunch lacinato kale (aka Tuscan or dinosaur kale) (6 ounces/170 g)
• ¼ to ½ cup (60 to 120 ml) Blueberry-Shallot Dressing (recipe follows)
• 1 large beet (10 ounces/ 285 g), scrubbed but not peeled, cut into thin rounds
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper, plus more for serving
• 1 medium carrot (4 ounces/115 g), scrubbed and shaved into ribbons with a vegetable peeler
• ½ cup (80 g) golden raisins
• ½ cup (75 g) toasted almonds, chopped
• ½ cup (95 g) fresh blueberries

Instructions

1. 1Heat the oven to 400°F (200°C).
2. 2Remove the kale leaves from their stems and discard the stems. Slice the leaves into thin ribbons and transfer them to a large mixing bowl.
3. 3Drizzle 1/4 cup (60 ml) of the blueberry dressing over the shredded kale. Toss thoroughly to coat the leaves and let them sit at room temperature for at least 15 minutes. This resting time breaks down the fibrous texture so the greens become tender.
4. 4Place the sliced beets on a baking sheet and toss them with the olive oil, kosher salt, and black pepper. Arrange them in a single layer and roast for 12 to 14 minutes until the edges turn brown and crispy. Set aside to cool slightly.
5. 5Combine the roasted beets, shaved carrot, golden raisins, and chopped almonds with the softened kale. Add up to another 1/4 cup (60 ml) of dressing if you prefer a heavier coating, then toss everything together.
6. 6Divide the salad among plates and scatter the fresh blueberries over the top. Finish with a pinch of flaky salt and extra black pepper.

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