Lunch - The day after a weekend baking Christmas cookies

 Roasted Beet and Pecan Kale Salad

Roasted Beet and Pecan Kale Salad

Happy Monday!

I spent the weekend baking Christmas cookies and need to recover (and quick) from my sugar binge.  Can you relate?  Rather than eat leftover Chinese take out (weekends are so tough!), I decided to try a healthy salad recipe I recently pinned on Pinterest.  It's a kale salad.  Kale cancels sugar, right?

Below is the recipe from  I substituted kale for Boston lettuce in my hope and new belief that kale cancels sugar.  This salad was really good and I'm feeling much better about myself.  As long as I can ignore the cookies calling my name from the pantry.

Have a great week! Kathy


YIELD: Makes 6 servings


  • 6 1/2 tablespoons olive oil
  • 6 small unpeeled beets, scrubbed, tops trimmed
  • 10 shallots, peeled 2/3 cup pecan halves
  • 2 tablespoons red wine vinegar
  • 1 large garlic clove, minced
  • 2 small heads Boston lettuce(or baby kale), torn
  • 2/3 cup crumbled Gorgonzola cheese (about 3 ounces)

PREPARATION Preheat oven to 375°F. Brush large baking sheet with 1/2 tablespoon olive oil.

Place beets on prepared baking sheet and roast beets 30 minutes. Add shallots to same sheet. Sprinkle beets and shallots with salt and pepper and roast 30 minutes. Push beets and shallots away from 1 corner of sheet and scatter pecans in corner. Roast beets, shallots and pecans until vegetables are tender and pecans are golden brown, about 6 minutes. Cool vegetables and pecans to room temperature, about 15 minutes. Whisk remaining 6 tablespoons olive oil, vinegar and garlic in small bowl to blend. Season dressing to taste with salt and pepper. Transfer pecans and shallots to large bowl and add lettuce(or kale). Peel and slice beets; add to salad. Toss salad with enough dressing to coat. Sprinkle with Gorgonzola cheese and serve.