Roasted Beets with Goat Cheese, Kale, Bourbon Cherries, and Coco Nibs
This salad is dark and velvetty. The coco nibs are optional but add a nice crunch and chocolatey decadence.
Ingredients
1 bunch beets
4oz goat cheese
1/2 cup bourbon
1/4 cup hot water
1 1/2 cup dried cherries
1 bunch kale
1/4 cup coco nibs
Method
- Heat oven to 350F
- Wash the beets, toss them with a glug of neutral oil, pinch of salt and transfer to an oven proof dish
- Cover beets with tin foil and bake until tender (about 35 minutes)
- Combine the bourbon, hot water, and cherries and let sit at least 10 minutes to plump
- Rub the skins from the beets
- Cut the beets into irregular chunks
- Strip the kale from its stems and cut the leaves into ribbons
- Sprinkle a pinch of salt on the kale and massage until dark green and tender
- Dress the beets and massaged kale with a 1/4 C of olive oil, pinch of salt and pepper
- Transfer the kale to a serving platter
- Dot with the goat cheese
- Scatter the cherries and coco nibs over the whole thing and serve
