A revamped beet and goat cheese salad with kale, a simple, zingy dressing, and the star: a savory granola to provide crunch and subtle cheesiness. Hearty, flavorful, and one of the best salads I've made this year. Toss each serving separately to keep the granola from getting soggy.
Ingredients
For the granola
1cuprolled old-fashioned oats
3/4cupwalnut halvesroughly chopped
2teaspoonscaraway seeds
1/2teaspoonkosher salt
2tablespoonsolive oil
2teaspoonssoy sauce
1/4cupsoft white cheddar cheese with caramelized onionor any soft cheese
2tablespoonsmashed pear
For the beets
1tablespoonolive oil
1 1/2poundbeetspeeled and cut into sixths
salt + pepper
For the vinaigrette
1/4cupred wine vinegar
1medium shallotminced (about 3 tablespoons)
1/4cupextra virgin olive oil
salt + pepper
To assemble
2heads lacinto kalerinsed and chopped or torn into bite-sized pieces
4ouncesfresh goat cheesechevre, crumbled
Instructions
Make the granola
Heat the oven to 325°F and arrange a rack in the middle. Line a rimmed baking sheet with parchment paper and set aside. Combine oats, walnuts, caraway seeds, and salt in a large bowl and stir to combine; set aside.
Combine the oil and soy sauce in a small bowl. Mash the cheese into the oil mixture using a fork or your fingers until a rough, oily paste forms--you are trying to emulsify the cheese and liquid together here. Stir in the mashed pear. Pour the wet mixture over the oat mixture and stir until everything is well coated. Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake until golden brown throughout, stirring every 10 minutes, about 25 to 30 minutes total (the granola will continue to crisp as it cools). Remove the baking sheet from the oven and let the granola cool completely. (Granola can be made up to 5 days in advance; store in an airtight container at room temperature.)
Roast the beets
Heat the oven to 400°F and place a rack in the middle of the oven.
Spread the beets on a rimmed baking sheet and toss with 1 tablespoon of the oil, salt and pepper. Roast the beets for 20 minutes then remove from oven and flip onto other side. Roast for another 15 to 20 minutes, or until they’re knife tender and golden brown. (Beets can be roasted up to 5 days in advance; store refrigerated in an airtight container.)
Make the vinaigrette
Place all ingredients in a jar, season with salt and pepper, close, and shake until all ingredients are incorporated and come together as a vinaigrette, about 30 seconds. Just before serving, taste, adjust seasoning as desired. (Vinaigrette can be made up to 5 days in advance; store refrigerated in an airtight container.)
To assemble
To serve, massage the kale by scrunching it in your fists until it softens (it should turn a darker shade of green and become aromatic). Divide the kale among serving plates, top with roasted beets, chevre, granola, and drizzle each salad with a few spoonfuls of vinaigrette.