Roasted Beet And Kale Salad Recipes

ROASTED BEET AND KALE SALAD

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.

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.)

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.