Yum!
Based flavor-wise off this recipe. Kale base with roasted beets, scallions, feta and a garlicky dill vinaigrette.
Only bits of this are from my share. The kale I got as leftovers from a knife skills class. The beets were roasted for another project. The feta I've been using forever now. Will probably finish it up this week.
Remove the leaves from the kale and slice thin. Chop the beets into sticks. Slice the scallions on the bias. Crumble the feta.
Chop the dill as fine as you can manage, mince the garlic and make a paste with kosher salt. Whisk with a little rice wine vinegar, olive oil, pepper and honey. I made that in the morning so the flavors had a few hours to mingle before lunch.
Really happy with this. Was worried the dressing wouldn't balance out the bitterness of the kale, but with the roasted beets it was perfect. Yay!
Notes for Improvement:
- Get a bigger bowl to eat salads at lunch
- Maybe dice the beets next time? Or have more. It was a great bite when I had a bit of everything and those needed to spread around a bit more
- Scallions are awesome. I wasn't missing them but a little more wouldn't hurt.
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