ROASTED BEET AND KALE SALAD
This roasted beet and kale salad is topped with cranberries and walnuts for a delicious, healthy and nutrient dense salad.
Provided by Lisa Bryan
Categories Salad
Time 1h15m
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees fahrenheit.
- Cut the stems off the beets and wash the outside thoroughly. Wrap the beets in aluminum foil and place on a baking sheet. Cook in the oven for 1 hour, then remove and let cool slightly. When the beets are cool enough to handle, remove the aluminum foil and gently rub off the skin. Slice the beets, place on a plate and and refrigerate for 20 minutes.
- Place the chopped kale in a bowl. Add the beets, cranberries and walnuts. Drizzle the dressing and mix to combine before serving.
Nutrition Facts : Calories 336 kcal, Carbohydrate 31 g, Protein 6 g, Fat 24 g, SaturatedFat 2 g, Sodium 220 mg, Fiber 5 g, Sugar 15 g, ServingSize 1 serving
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.
ROASTED BEET & KALE SALAD WITH BALSAMIC DRESSING
Steps:
- Make dressing: Add all dressing ingredients to a small bowl and whisk to combine. Set aside.
- Tear kale into bite sized pieces, large stems removed. Place in a large bowl and gently massage.
- Thinly slice red onion and dice beets. Place in bowl.
- Re-stir dressing and pour over top. (Note: depending on your taste and how big your kale bunch is, you may not need the full amount of dressing. I like mine tangy so start with a smaller amount and go from there if you wish.)
- Toss to thoroughly combine. Sprinkle sunflower seeds over top before serving.
- Best eaten within 1-2 days. (It marinates as it sits, so I love having this in the fridge throughout the day for snacking. It does tend to dull in color due to the balsamic.)
Nutrition Facts : Calories 73 kcal, Carbohydrate 8 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Fiber 2 g, Sugar 4 g, UnsaturatedFat 3 g, ServingSize 1 serving
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