Kale, Fennel, and Beet Salad

• 13 cup olive oil
• 3 Tbs. apple cider vinegar
• 1/2 small shallot, minced
• 1 tsp. sesame oil
• 2 large golden beets, peeled and diced (4 cups)
• 2 Tbs. olive oil
• 1 bunch Tuscan or lacinato kale, stems removed, leaves cut into thin strips (4 cups)
• 1 medium fennel bulb, thinly sliced (1 cup), fronds reserved for garnish
• 1/4 cup shelled pistachios

1. To make Dressing: whisk together all ingredients, and season with salt and pepper, if desired.
2. To make Salad: Preheat oven to 400F.
3. Toss beets with oil in bowl, and season with salt and pepper, if desired.
4. Spread beets on baking sheet, and roast, stirring occasionally, 25 minutes, or until tender.
5. Cool.
6. Transfer beets to large bowl, and add kale and fennel.
7. Pour in Dressing, and toss gently until all ingredients are coated.
8. Top with pistachios, and garnish with fennel fronds.

olive oil, apple cider vinegar, shallot, sesame oil, golden beets, olive oil, lacinato kale, fennel bulb, pistachios

Taken from www.vegetariantimes.com/recipe/kale-fennel-and-beet-salad/ (may not work)