Cuties® Clementine Kale Beet Salad with Feta Cheese

Ingredients

• Roasted Beet Salad:

  • 2 1/2 cups peeled and chopped beets (about 2 large or 3 medium)
  • 2 tbsp olive oil
  • 8 Cuties® Clementine, peeled, divided
  • 2 tsp chopped fresh rosemary
  • 1/4 tsp each salt and freshly ground pepper
  • 6 cups stemmed and finely chopped kale
  • 1/4 cup finely crumbled feta
  • 1/4 cup toasted pumpkin seeds

• Dressing:

  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp Cuties® Clementine juice
  • 1 tbsp minced shallot
  • 1/4 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper

Directions

1. 1
   Salad: Preheat oven to 400°F. Line a large baking sheet with parchment paper. Juice 2 clementine. Toss beets with oil, juice, rosemary, salt and pepper. Place on prepared pan. Bake for 55 to 60 minutes or until tender; cool completely.
2. 2
   Peel remaining in clementine and separate into segments. Toss kale and clementine segments with dressing. Stir in beets. Garnish with feta and pumpkin seeds.
3. 3
   Balsamic Dressing: Whisk olive oil with vinegar, juice, shallot, mustard, salt and pepper.

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