KALE AND GOLDEN BEET SALAD WITH TAHINI-LEMON DRESSING
Steps:
- Gather the ingredients.
- Preheat oven to 400 F. Lay a large sheet of aluminum foil across a baking sheet.
- Place the beets, peeled and cut into 1/2 inch pieces, on top of the foil sheet. Spray lightly with cooking spray, tossing to coat.
- Lay another long sheet of foil on top, sealing the edges tightly, to enclose the beets in a foil packet. Bake for 40 to 45 minutes until the beets are fork tender. Remove from foil packet and place into a bowl to cool.
- Wash the kale and remove the thick stems running down the middle of the leaves. Slice the leaves into thin shreds and place in a large bowl.
- In a food processor , pulse the garlic cloves a few times until minced. Add the remaining dressing ingredients, pulsing until smooth. Season with salt and pepper to taste.
- Pour half the dressing over the kale, massaging it into the shredded leaves for 1 to 2 minutes with your hands, until fully coated. Let sit for at least twenty minutes to marinate and tenderize the leaves.
- Once the beets have cooled, add to the kale along with the raisins, walnuts, and remaining dressing (or a little less, per your taste). Toss to coat and season with additional salt and pepper.
- Divide onto four plates and serve immediately.
- Enjoy!
Nutrition Facts : Calories 365 kcal, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 5 g, Protein 6 g, SaturatedFat 3 g, Sodium 45 mg, Fat 25 g, ServingSize 4 servings, UnsaturatedFat 21 g
CORN AND KALE SALAD
Fresh summer side dish that puts kale to good use. Flavored with sweet pineapple juice and zesty Cajun seasoning. Corn and kale often come together in a CSA box as well, so never through that kale away again! You can sub your favorite citrus juice for pineapple juice for a different flavor.
Provided by KatieTries2Cook
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Add corn to boiling water and turn off heat. Let corn soak in hot water for 5 minutes. Remove the corn, reserving the cooking water in the pot. Set corn aside to cool before slicing kernels from the cobs into a mixing bowl.
- Return the pot of water to a boil; add kale and 1 teaspoon salt. Boil kale until bright green and tender, about 5 minutes; drain and set kale aside to cool. Once cool enough to handle, squeeze as much liquid from the kale as you can. Separate leaves and add to bowl with corn kernels.
- Stir red bell pepper, pineapple juice, olive oil, salsa, Cajun seasoning, garlic powder, and onion powder into the corn and kale.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 30.7 g, Fat 10.9 g, Fiber 5.4 g, Protein 7.4 g, SaturatedFat 1.5 g, Sodium 653 mg, Sugar 4.5 g
KALE WITH ROASTED BEETS AND BACON
Steps:
- Preheat the oven to 425 degrees F.
- Wash and trim the beets, removing both ends. Place them on a 12-inch square sheet of heavy-duty aluminum foil. Drizzle with the olive oil and season generously with salt and pepper. Seal up the foil packet and roast until the beets are fork-tender, about 1 hour.
- In a large skillet over medium heat, cook the bacon until medium-crisp (or however you prefer your bacon). Transfer the bacon to a paper towel-lined plate. Increase the heat to high and add the kale, stirring to coat in the rendered bacon grease. Cover and cook for a few minutes, and then add the chicken stock and 2 tablespoons of the vinegar. Stir to combine, cover and allow to wilt for 6 to 8 minutes.
- Peel and cut the beets into chunks and add them to the kale. Stir in the remaining 2 tablespoons vinegar. Add the bacon, stir to combine and season with salt and pepper. Serve immediately.
KALE, CORN AND BEET SALAD
Categories Salad Vegetable Vegetarian Wheat/Gluten-Free Healthy Vegan
Yield 4 people
Number Of Ingredients 13
Steps:
- - Steam kale, with pot partially uncovered, for 3-5 minutes. - Meanwhile, peel, quarter and slice beets and place in medium bowl. - Add corn, tarragon, salt, pepper, dressing and toss. - Remove kale from steam, spread out evenly on a platter and form a mound with beet and corn mixture. Dressing: - Mix all ingredients in a jar and shake vigourously for 1 minute. - If possible, let sit for one hour or longer to allow the flavours to blend together.
BEET AND KALE SALAD WITH GOAT CHEESE
Do as chef Chris Fischer does and cook an extra batch of the baby red beets. Toss them whole with salt, pepper, and a tablespoon of red-wine vinegar, and then serve them as an hors d'oeuvre.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Place beets in a large pot, and cover with water. Add enough salt so that the water tastes like the ocean, about 2 tablespoons. Cover, and bring to a boil. Reduce heat, and simmer until skins slip easily off beets, about 15 minutes. Drain. When cool enough to handle, peel beets. Cut red beets into quarters lengthwise and Chioggias into 1/2-inch rounds. Combine beets, 2 tablespoons oil, and the vinegar, and gently toss.
- Place kale in a large bowl, and bruise very roughly with hands. Add 1 tablespoon oil, season with salt and pepper, and massage into leaves 1 minute. Add lemon juice, and toss.
- To serve, make a bed of kale on a platter, and scatter beets on top. Crumble goat cheese into chunks, and scatter over salad. Season with pepper.
THE BEST KALE SALAD
Everyone always asks for the recipe when I bring this salad to parties. We all love it so much, my friends and I just refer to it as: 'The Kale Salad'.
Provided by Alli Shircliff
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 17
Steps:
- Place kale in a large serving bowl; add 1 teaspoon olive oil and 2 pinches salt. Gently massage the oil and salt into kale. Set aside to allow kale to soften, about 10 minutes.
- Combine 1/4 cup olive oil, lemon juice, Dijon mustard, maple syrup, cumin, garlic powder, cayenne pepper, salt, and pepper in a plastic or glass container with a lid. Cover container and vigorously shake until dressing is light yellow and evenly combined.
- Layer carrots, roasted corn, tortilla chips, almonds, and smoked cheese on top of kale. Drizzle dressing over salad. Mix salad using tongs to evenly distribute. Gently stir eggs into salad.
Nutrition Facts : Calories 337.6 calories, Carbohydrate 23.7 g, Cholesterol 110.3 mg, Fat 24.4 g, Fiber 4.7 g, Protein 10.8 g, SaturatedFat 4 g, Sodium 378.4 mg, Sugar 4 g
More about "kale corn and beet salad recipes"
ROASTED BEET SALAD WITH CRISPY KALE AND ALMONDS - THE …
From themediterraneandish.com
5/5 (27)Total Time 1 hr 10 minsCategory SaladCalories 192 per serving
- Toss kale with salt, pepper and a little extra virgin olive oil. Spread on a baking sheet. Roast in heated-oven for 7 minutes. Check, and if kale is not crispy enough, leave it in oven a little longer (I went up to 10 minutes). Remove from oven and set aside.
- Cut peeled beets into wedges. Place beets on a baking sheet and season with salt. Add a generous drizzle of extra virgin olive oil and toss to coat. Make sure beets are spread in one layer on the baking sheet and roast in heated oven for about 45 minutes or so.
- While beets are roasting, make the lemon-honey vinaigrette. Simply mix vinaigrette ingredients in a small bowl and whisk to combine (if the honey is too thick, you can warm it up very briefly in the microwave for just a few seconds to help it run better.)
HEALTHY KALE AND BEET SALAD RECIPE - HAPPY FOODS TUBE
From happyfoodstube.com
5/5 (9)Total Time 15 minsCategory SaladCalories 325 per serving
ROASTED BEETS AND CARROTS KALE SALAD | HAUTE & HEALTHY …
From hauteandhealthyliving.com
MEXICAN STREET CORN KALE SALAD - EATING BIRD FOOD
From eatingbirdfood.com
12 FAVORITE KALE SALADS (PLUS TIPS!) - COOKIE AND KATE
From cookieandkate.com
150 BEST BEET SALAD IDEAS | BEET SALAD, BEETS, RECIPES - PINTEREST
From pinterest.ca
COLORFUL BEET SALAD RECIPE - COOKIE AND KATE
From cookieandkate.com
KALE, LENTIL, AND ROASTED BEET SALAD | VEGETARIAN RECIPES | OOOOBY
From langtons-farm.ooooby.org
ROASTED BEET AND KALE SALAD (EASY!) - THE GARDEN GRAZER
From thegardengrazer.com
ROASTED BEET AND KALE SALAD - DOWNSHIFTOLOGY
From downshiftology.com
BEET, OLIVE, AND KALE SALAD – GIADZY
From giadzy.com
10+ RESTAURANT COPYCAT SALAD RECIPES FOR WEIGHT LOSS
From eatingwell.com
KALE, FENNEL, AND BEET SALAD RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
LIVE LONGER WITH THESE DISHES FROM 'BLUE ZONES' IN AMERICA | CNN
From edition.cnn.com
KALE CORN & BLUEBERRY SALAD • THE WHOLE BEET KITCHEN
From wholebeetkitchen.com
ROASTED BEET SALAD WITH KALE AND MAPLE BALSAMIC - TORI AVEY
From toriavey.com
BEST KALE SALAD RECIPE - COOKING CLASSY
From cookingclassy.com
RECIPE: PURPLE KALE SALAD WITH APPLES AND WALNUTS
From health.clevelandclinic.org
SUMMER BEET AND CORN SALAD • THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search