Preheat oven to 400. Wash and peel beats.
Dice the beets into approximately 1" pieces, coat with oil (approx 2 tbsp), salt and pepper to taste. Place in single layer on a foil covered cookie sheet.
Dice shallots into 1" pieces, coat with oil, salt & pepper. Add to the cookie sheet with the beets but keeping separate - put into the oven for 30 minutes.
Strip the kale from the stems and break into bite sized pieces. Toss kale with minced garlic, oil to coat, salt and pepper.
Place kale on a foil lined cookie sheet and put in oven with 15 minutes left on the beet timer. Also a good time to stir beets and shallots.
Bring quinoa and water to a boil. Reduce heat and cover, simmering until water is absorbed. Approximately 10 minutes.
Remove both cookie sheets. Blend roasted shallot with the vinegar, water, agave & paprika.
Combine beet, quinoa & dressing.
Top a handful of the roasted kale with the quinoa/beet mixture. Add feta or a poached egg as an option. Serve warm. Enjoy!
- 1 bunch kale
- 2 cloves garlic
- 6 medium sized beets
- 1 cup quinoa
- 1 1/4 cup water
- Olive oil
- Salt & Pepper
- 3 oz Feta (optional)
- 2 shallots
- 3 tbsp sherry vinegar
- 3 tbsp water
- 1/4 tsp agave
- 1/8 tsp smoked paprika