Archive | March, 2011

Kale and Roasted Root Vegetable Salad

21 Mar

I just returned from a week long vacation to discover that, of course, there was little to no fresh food in my house. Naturally, I have some non-perishable items in the pantry, but absolutely zip in terms of fresh vegetables.

The kale plants in my garden have been a little funny looking since the freezes this January, but they're still producing lots of kale.

Having been on a week long vacation, where I ate mostly burgers and other not-so-healthy items, I was anxious to eat something fresh and somewhat healthy, but had little energy for grocery shopping – so I went into the garden to see what was available.

Right now is not the most abundant time for the garden- the winter freezes killed several plants, and we’re somewhat “between” harvest seasons. Fortunately, though, my kale plants have been pretty consistent about providing plenty of Kale to eat, so that was a start. I also had some beets and carrots that had yet to be harvested. The combo of carrots, beets, and kale seemed like a good start for a healthy lunch.

As it turns out, I came up with a pretty tasty salad that I wanted to share.

2 – 3 cups fresh Kale, torn up into salad-size pieces

1 – 2 beets, including the greens

3 – 4 large carrots

1 large shallot

2 cloves garlic

3 tbsp olive oil

1/2 lemon

Thyme, sage, oregano, pepper, and sea salt to taste (a pinch each)

Here are the carrots and beets before roasting. Note, I used some white and some orange carrots because they were available in my garden, but they also added color to the salad.

  • Wash everything and peel carrots and beets
  • Preheat oven to 400
  • Chop carrots and beets into bite-sized pieces. I like making them round, fairly thin slices. Put beet greens aside
  • Place carrots and beets in a baking dish – preferably in a single layer
  • Chop up the shallots and garlic, in fairly large pieces, and sprinkle over the carrots and beets
  • Pour about 1.5 tbsp of olive oil over the vegetables
  • Add thyme, sage, oregano, pepper and salt to the vegetables – just a little pinch of each
  • Toss or stir vegetables so that they are all evenly coated with olive oil and spices
  • Roast the vegetable mixture in the oven for about 40 – 45 minutes or until tender – test with a fork from time to time
  • When veggies are finished cooking, set aside and allow them to cool a little. You’ll want them to be warm, but not hot when you put them on the salad
  • In a large salad bowl, place the torn up kale and the beet greens (tear up the beet greens if they’re too big to serve as salad leaves)
  • Squeeze 1/2 lemon’s worth of juice over the salad
  • Add about 1 – 1.5 tbsp olive oil to the salad
  • At this point, ensure that the carrots and beets are not too hot, and add them to the top of the salad. It should make for a very colorful presentation.
  • Be sure to toss the beets, carrots, kale and beet greens thoroughly before serving
  • Add fresh ground black pepper to taste

    Finished salad with kale, beets & carrots

This salad turned out to be very tasty and, based on what I’ve read – especially about kale and beets – it’s full of vitamins, anti-oxidants and assorted “good things.” I hope you enjoy it.