Roasted Beet & Kale Salad {A Vegan Dish}

On Monday I posted a recipe for Roasted Beet Crostini.  I mentioned in the post that I had picked up a couple of bunches of beets at the Farmer's Market last weekend and I needed to come up with some creative ways to use them.  Since I also happened to have a ton of kale growing in my garden, I decided to pair the two up and make a salad.  This dish also happens to be vegan, so if that is your kind of thing, you'll love this salad!  If it's not, the addition of some goat cheese wouldn't be the worst idea... ;-)

Ingredients
3 red beets peeled
3 golden beets peeled
1-2 cups of baby kale
1/4 cup of pistachios
olive oil
balsamic vinegar
salt & pepper

Directions:
First off, beets can be a little messy.  They might stain your hands or your counter, so use caution and be prepared for a little mess.  In my opinion, it's totally worth it!  Preheat your oven to 425 degrees.  After you peel the beets, chop them into 1" chunks.  Coat them with a tbs or so of olive oil and a little salt and pepper, then place them on a baking sheet.  I like to use one sheet for the golden beets and one for the red, otherwise the red bleed all over the golden and they don't have much of a variation in color.

Roast you beets for 15 minutes, then turn with a spatula and roast again for another 10 minutes or until they are fork tender.  Remove from oven and allow to cool.  While they are cooling, mix 2 tbs each of vinegar and oil in the bottom of a bowl.  Season with a little salt and pepper and whisk.  Shred your baby kale.  Add the beets to the bowl of dressing and toss.  Add the kale.  Transfer to a serving dish and top with the pistachios.  Enjoy!