what you'll need:
3-4 red beets, peeled
3 cups tuscan kale or mixed greens
4 oz Brussels sprouts
1/2 small to medium fennel bulb
2 fuji apples
4 oz cheddar or Gruyère cheese
10-15 sage leaves
1/4 cup pine nuts
for the dressing:
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1/2 cup plain greek yogurt (I like the consistency of FAGE greek yogurt for this)
3 tablespoons fresh dill, chopped
1 teaspoon granulated sugar
1 shallot, finely chopped
1 clove garlic, minced
1/2 teaspoon Kosher salt
yields: 6 servings
total cook time: 45 minutes
instructions:
Preheat the oven to 400 degrees. Wrap each peeled beet in aluminum foil and drizzle with olive oil and sea salt. Place on a baking sheet and roast in the preheated oven for 45 minutes to an hour until fork-tender. Remove and allow the beets to fully cool. You can place them in the refrigerator until ready to use.
While the beets roast, prepare the greens. Chop kale or mixed greens into bite-sized pieces. Use a mandolin or a sharp knife to thinly slice Brussels sprouts and the fennel bulb. Toss everything in a large bowl with a generous drizzel of olive oil.
Heat a nonstick pan over medium-low heat and add pine nuts in a single layer. Stir occassionally until golden brown and fragrant. Allow to cool fully.
With a sharp knife, chop cooled beets, apples, and cheese into 1/4 inch cubes. Thinly slice sage leaves lengthwise.
Combine all dressing ingredients into a mason jar with a lid. Shake untill fully combined. Add water a splash at a time if the consistency is too thick.
Assemble the salad with the greens, beets, apples, cheese, sage and toasted pine nuts. Drizzle with dressing and serve.
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