2bunches kaletough stems removed & torn into small pieces
1/4medium red onionchopped finely
1/2cuphalved or chopped pecans
Salt & pepperto taste
Preheat oven to 400F and move the rack to the middle position.
Prep beets. Add the beets to a baking dish along with 1 tbsp of olive oil and some salt & pepper. Toss until they're coated and roast for 35 minutes or until they're cooked through.
Meanwhile, prep the other ingredients and add them to a large salad bowl. Whisk the dressing ingredients together in a small bowl.
Once the beets are done, let them cool for a few minutes then add them to the salad and toss everything together until coated.
You can serve immediately, but I like to let the salad dressing sit on the kale for about 30 minutes - it helps soften it a bit.
I don't massage my kale, and I don't really think it's necessary if you remove all the tough stems [ but if you normally massage your kale for salads, go ahead :) ]. With that said, kale is pretty tough in general, so I like to let the dressing sit on it for a while prior to serving. You can prep this salad up to an hour ahead and nothing in here will wilt. I suggest covering it and storing it in the fridge if you do make it ahead.
I used one bunch of "normal" kale, and one bunch of red kale.