About this time of the year I begin craving salads again. This one uses a mix of spring greens and baby kale and combines it with two favorites of the late fall/winter season, golden beets and cranberries. The beets are sweet, the cranberries have a slight bite to them, and pull all the flavors together with a miso dressing and I think this scores a hit with any salad lover, especially on a cold winter’s day.
For the salad
1 pound (about 4 medium sized) golden beets
¾ cup sweetened dried cranberries
5 cups spring green/baby kale salad mix (washed and dried)
For the dressing
2 teaspoons sesame oil
¼ cup rice wine vinegar
½ tablespoon white miso
2 tablespoons oil
1 tablespoon brown sugar
¼ teaspoon coriander
Good pinch black pepper and ginger powder
Pre-heat oven to 375 degrees.
Trim, wash and peel the beets and cut into one inch cubes. Place them on a baking sheet and toss with some oil, salt and pepper and toss everything together again so each piece of beet is evenly coated.
Bake for around 20 minutes or until they’re caramelized and golden brown around the edges. Remove from the oven and let cool slightly.
Place the spring green mix into a bowl, add the beets and cranberries and toss well.
In a small bowl combine all the dressing ingredients and blend them together.
Right before serving add it to the bowl with the salad mix, beets and cranberries and toss well making sure everything gets a coating of dressing.