Roasted Kale and Beets with Honey-Horseradish Vinaigrette

from My New Roots

This isn't your typical raw, marinated or massaged kale salad. This salad uses roasted kale, better known as kale chips! The crispy kale is an excellent contrast to the sweet, roasted beets.
Serves 3-4

1 bunch kale 
3-4 medium-sized beets 
melted coconut oil or ghee
flaky sea salt
handful of pumpkin seeds, if desired

 

Honey Horseradish Dressing
3 Tbsp. cold-pressed olive oil
1 Tbsp. grated horseradish (fresh if you can get it!), plus more for garnish
1 tsp. honey (or maple syrup)
2 tsp. apple cider vinegar
2 pinches sea salt

Whisk all ingredients together.

1. Preheat oven to 375�F / 190�C. Rinse and trim off ends of beets. Wrap in foil and place on a baking sheet and bake until you can easily pierce through the beets with a sharp knife (time depends greatly on size of beets, but around 60 minutes). Remove from oven and peel back a corner of the foil to let some of the steam out. When beets are cool enough to handle, slide the skins off.
2. Wash kale and spin entirely dry (otherwise the kale will just steam in the oven). Drizzle with a little oil and rub to coat each leaf, sprinkle with salt. When the beets are nearly done, place them on the lower shelf of the oven and put the kale chips on the middle to upper wrack. Bake until crisp - about 15 minutes.
3. Slice beets into any shape you desire. Toss with a little of the dressing and set aside.
4. To assemble, place a few whole kale leaves on each plate, add dressed beets and a sprinkling of pumpkin seeds if desired. Drizzle remaining dressing over the kale, and add more grated horseradish if you dare. Enjoy.

3 medium beets (3/4 pound), washed and trimmed
2 small garlic cloves, quartered
1/2 cup tahini
1/2 cup sour cream or yogurt
1 tablespoon lemon juice
1/2 teaspoon kosher salt
freshly-ground pepper
olive oil, to serve (optional)
pita or crackers, to serve 

Preheat the oven to 375�F. Place the beets on top of a large sheet of aluminum foil and fold the edges over to create a pouch (the beets should be completely enclosed in foil). Lay pouch on top of a baking sheet to avoid any dripping onto the bottom of the oven and roast until tender, about 1 hour.  Let cool. Once cool, slough away the beet skins with your fingers (or a paper towel) and discard. Cut beets into wedges and transfer to a food processor. Add the garlic, tahini, sour cream, lemon juice, salt and a few grinds of fresh pepper and process until smooth. Taste and season with additional salt and pepper if needed. Scoop into a small serving bowl. Drizzle a spoonful or two of olive oil over the top of the dip if desired. Serve with pita, crackers or wedges of crusty bread. Store leftovers in the refrigerator in an airtight container for up to 3 days.

Anna Thomas' Green Soup
from Food52

This soup recipe is a good template for the winter. You can substitute in different greens and herbs. You can also add mix-ins like cubed squash, nuts/seeds, or a grain to make the soup heartier.

Serves 4 to 6