Make the dressing: Add all the dressing ingredients in an airtight glass container (such as a small Mason jar). Shake vigorously and let rest for a while. The dressing is best if prepared at least an hour in advance.
Prepare the roasted beets and the kale chips: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Put the cubed beets in a mixing bowl and add the olive oil, the maple syrup, a generous pinch of sea salt and some freshly ground black pepper. Mix well so the beets are well coated with the oil and syrup mixture. Spread the beets in a single layer on the parchment paper-lined baking sheet and roast for about 40 minutes, or until you can pierce the beets easily with the tip of a knife.
While the beets are roasting, line a second baking sheet with parchment paper. Put 2 cups of the chopped kale leaves in a mixing bowl, and add 1 tsp (5 ml) extra-virgin olive oil. Using your hands, rub the leaves together so they are all lightly coated with olive oil. Spread the kale leaves on the second parchment paper-lined baking sheet and sprinkle with a pinch of sea salt. Five minutes before the end of the beets cooking time, add the kale to the oven. Toast until the kale is lightly browned but still bright green. Be careful not to burn it—the kale will finish crisping up while cooling.
Take the kale and the beets out of the oven and let both roasted veggies cool completely at room temperature, at least 30 minutes.
Assemble the salad: In a salad bowl, mix together the raw kale, beets, pecans, and bacon bits. Add dressing to your liking. Divide between plates and top each serving with parmigiano-reggiano shavings and crispy kale chips. Serve immediately.
MAKE IT DAIRY-FREE: Omit the parmesan, or replace with lactose-free or vegan cheese.
MAKE IT VEGAN: Omit the bacon, and replace the parmesan with shaved vegan cheese.
Recipe Credit: Marie Asselin. The recipe was previously published in French by Fou des foodies.
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