Beets Dont Kale My Vibe Salad Recipes

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BEETS DON'T KALE MY VIBE SALAD



Beets Don't Kale My Vibe Salad image

Categories     Salad     Chicken     Low Fat     Kid-Friendly     Low Cal     High Fiber     Dinner     Lunch     Kale     Beet     Spring     Summer     Healthy     Wild Rice     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Small Plates

Yield Serves 6

Number Of Ingredients 15

For the Beets:
2 red beets, peeled and cut into 1/2-inch cubes
1 small red onion, diced into 1/2-inch cubes
3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon agave nectar
Salt and cracked pepper to taste
For the Salad:
6-8 cups chopped kale
2-3 cups cooked wild rice, kept warm
2-3 grilled chicken breasts, diced and kept warm
Roasted beets (above)
Balsamic vinaigrette
4 oz good-quality goat cheese, crumbled
1/2 cup raw or roasted chopped pecans

Steps:

  • For the Beets:
  • Preheat the broiler. In a medium bowl, combine all ingredients and toss to coat well. Place everything on a rimmed baking sheet lined with aluminum foil and broil until the beets are well browned and the onions are caramelized, 7-8 minutes. Keep a close eye on the cooking, because all broilers are different. Once the beets have browned, carefully cover them with another sheet of foil and continue to broil for 5-7 more minutes, or until they have softened slightly. Remove from the oven and allow them to cool to room temperature. (This step can be done ahead of time.)
  • For the Salad:
  • Start by combining the kale, rice, chicken, and beets in a large salad bowl. Drizzle in the desired amount of vinaigrette, and toss well to coat all of the kale with dressing. Serve with crumbled goat cheese and pecans on top.

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