Kale Salad w/Roasted Beets

I found a recipe online, and tweaked it a bit to make it more delicious.

Kale Salad w/Roasted Beets

3-4 beets

olive oil

1 bunch kale

2 scallions, sliced thin

1 medium carrot or 5 baby, sliced thin

1/2 cup pecans, chopped

goat cheese, crumbled

Peel and chop beets into wedges. Place in baking dish and toss w/olive oil. Roast at 400 for 20 - 30 minutes or until tender and beginning to brown. (You can save the green leaves of the beets, and combine them with the kale in the salad.)

In the meantime, toast the pecans for just a few minutes.

Blanch kale for 30 seconds (place in boiling water, then scoop back out). Cool kale under cold water in strainer. Chop kale into bite size pieces.

Toss the kale, carrots, scallions, and beets w/the following dressing:

3 T olive oil

2 T balsamic vinegar

1 tsp. dijon mustard

1 T chopped fresh basil

1 clove minced garlic

ground pepper

Top with pecans and goat cheese. Serve chilled. Makes 2 dinner size salads, or 4 side salads.