Prep Time: 15 mins (not including goat cheese croquettes)
Cook Time: 40 mins
Jillian Harris and Tori Wesszer come together for a second time in their newly-released cookbook Fraiche Food, Fuller Hearts.
INGREDIENTS
- 2 large red beets peeled and cut into ½-inch (1 cm) thick wedges
- 1 tbsp extra virgin olive oil
- 8 cups curly kale stems removed
- 2 Bartlett pears cored, thinly sliced
- 1 batch goat cheese croquettes
- 1/2 cup raw walnuts
- 1/4 cup pumpkin seeds
- salt
- pepper
Honey mustard dressing
- 1/4 cup mayonnaise
- 2 tbsp lemon juice
- 2 tbsp liquid honey
- 2 tsp Dijon mustard
- 1 tsp yellow mustard
- 1 pinch salt
METHOD
DIRECTIONS:
- Roast the beets: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the beet wedges in the olive oil. Season with salt and pepper. Spread the beets in a single layer on the prepared baking sheet and roast until fork-tender, 35 to 40 minutes. Let the beets cool slightly on the baking sheet. The beets can be served warm or stored in a reseal- able container in the fridge for up to 2 days. (You can reheat the beets before serving if desired but you don’t have to.)
- Meanwhile, make the money mustard dressing: In a small bowl, combine the mayonnaise, lemon juice, honey, Dijon mustard, yellow mustard, and salt. Whisk together until smooth.
- Assemble the salad: In a large serving bowl or on a platter, layer the kale, sliced pears, roasted beets, and Goat Cheese Croquettes. Sprinkle with the walnuts and pumpkin seeds. Drizzle with the Honey Mustard Dressing and serve.
TIPS:
Vegan: Follow the vegan option to make the Goat Cheese Croquettes. Use vegan mayonnaise and maple syrup instead of honey to make the dressing.
Gluten-free: Follow the gluten-free option to make the Goat Cheese Croquettes.
Nut-free: Use more pumpkin seeds instead of walnuts.