Roasted Beets and Kale Salad Recipe
Try this Roasted Beets and Kale Salad Recipe recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
white meat free
gluten free
contains red meat
shellfish free
contains dairy
contains honey
- 4 cloves garlic minced
- olive oil
- kosher salt
- balsamic vinegar
- goat cheese
- finishing salt
- 1 lemon, zested and juiced
- 6-8 beets
- 6-8 pieces of bacon
- 1-2 shallots, thinly sliced
- 1 apple, cut into strips (i prefer honey crisp)
- 3 bunches kale multi colored. center ribs removed an
- pecans or almonds toasted
- Carbohydrate 6.30997 g
- Cholesterol 44.793 mg
- Fat 17.5417799991 g
- Fiber 0.251999988555908 g
- Protein 13.02503 g
- Saturated Fat 11.7906629998757 g
- Serving Size 1 1 recipe (75g)
- Sodium 446.431449999982 mg
- Sugar 6.05797001144409 g
- Trans Fat 0.988180499975629 g
- Calories 234 calories
Scrub beets well and cut off ends. Drizzle each beet with olive oil and sprinkle with salt. Wrap each individually in foil. Bake at 400 deg for 50 min. Cool until able to handle. Peel outer skin and slice. Meanwhile, cook bacon till crisp. Drain grease. Heat olive oil in pan. Cook garlic and shallots till softened. Add kale, adding more olive oil if needed. Cook until slightly wilted. Combine in large bowl the kale mixture, beets, pecans, crumbled bacon, apple, lemon zest and juice and crumbled goat cheese. Finish with additional olive oil if needed, drizzle of balsamic vinegar if desired and coarse finishing salt. Enjoy!
