Roasted Beet Salad with Kale, Currants, and Monteforte Cheese

By Bexter

Ingredients

• Roasted Beet Salad with Kale, Currants, and Monteforte Cheese
• INGREDIENTS
• 2 lb (900 g) medium-sized red beets
• 2 tsp (10 mL) dried currants
• 1/2 oz (15 mL) water
• 1/2 oz (15 mL) white wine vinegar
• pinch salt
• 2 medium shallots
• 20 leaves lacinato/black kale
• 1/2 oz (15 mL) honey
• 1 1/2 oz (45 mL) olive oil
• 1/2 oz (15 mL) red wine vinegar
• salt and pepper
• 1 oz (30 g) Monforte Toscano cheese (or aged sheep’s milk cheese, like manchego or pecorino)

Preparation

Step 1

Preheat oven to 375 F degrees.

Roast beets on a tray until tender (test with a skewer).

While beets are roasting, soak currants in water, white wine vinegar and a pinch of salt. Set aside.

Peel and finely mince shallots.

Wash, stem and julienne kale leaves. Cover with a damp towel.

Prepare a vinaigrette of honey, olive oil, red wine vinegar, salt and pepper.

Once tender, let beets cool, then peel and slice.

Pour vinaigrette over kale and marinate for 10 minutes.

On a serving plate, arrange beet slices, slightly overlapping each other.

Add shallots and drained currants to the kale, then taste and season with salt and pepper.

Lay kale on top of beets.

With a grater, shred cheese over salad and serve.

Serves four, as an appetizer.