Beet, Apple and Feta Cheese Salad Nestled in Winterbor Kale

  • 6 beets, cleaned
  • 1 cup water
  • 1 tbsp. fresh oregano, minced or 1 tsp. dried
  • 1 apple, cored and diced
  • 6 to 7 tbsp. olive oil
  • 2 tbsp. apple cider vinegar
  • Sea Salt
  • Freshly ground black pepper
  • 2-3 Kale leaves, cleaned and chopped
  • 2 oz. feta cheese, diced

Preheat oven to 375°.  Coat beats with 2 tbsp. olive oil, sea salt and oregano. Place into a baking pan, cover, and roast 45 minutes to an hour or until easily pierced with fork.  Remove beets from the oven, peel and dice.  Steam kale leaves until bright green and soft (5-7 minutes).  In a large mixing bowl, combine apple, beets and kale. Whisk olive oil, vinegar, a pinch of oregano, and sea salt and black pepper to taste.  Mix dressing into the salad.  Garnish with feta cheese.