Kale, Beet, Goat Cheese and Macadamia Nut Salad
Kale at the Community College Farmers Market Kauai HI
4 c. fresh kale, stems and ribs removed
3 medium beets
½ c. goat cheese
¼ c. macadamia nuts
Wrap each beet in foil and roast on rimmed baking sheet in 300 degree F. oven until tender (sharp knife easily pierces beet to center, 30 - 45 min. depending on beet size). Let cool. Rub off skins and cut into ½” cubes. Cut whole macadamia nuts in half and toast until golden on baking sheet in 300 degree F. oven (about 10 min.). Tear kale into bite-sized pieces. Rinse and spin dry.
Cut goat cheese into 1/4” cubes. Combine all ingredients and toss with vinaigrette dressing just before serving.
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