Roasted Beet and Kale Salad recipe
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Ingredients
- 3 large beets 1 tablespoon olive oil salt and ground black pepper to taste 1 bunch fresh kale, cut into bite-size pieces ½ cup chopped cashews ¼ cup dried cherries 2 tablespoons golden raisins ½ cup apple cider ½ lemon, juiced 1 tablespoon Dijon mustard 2 cloves garlic, minced 2 teaspoons apple cider vinegar 2 tablespoons olive oil, or more to taste
Nutrition Info
- 262.6 caloriescarbohydrate: 34.1 gcholesterol: : -fat: 12.8 gfiber: 6 gprotein: 6.7 gsaturatedFat: 2.1 gservingSize: -sodium: 294.2 mgsugar: 16.3 gtransFat: : -unsaturatedFat: : -
Directions Roasted Beet and Kale Salad
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Trim roots and stems from beets. Coat beets with 1 tablespoon olive oil and sprinkle with salt and black pepper. Place beets onto prepared baking sheet.
Roast beets for 30 minutes, turn beets over and continue roasting until tender, 30 minutes to 1 hour more. Let beets cool. Peel skins from beets and cut into 1-inch cubes. Toss cooked beets with kale, cashews, dried cherries, and golden raisins in a large salad bowl.
Whisk apple cider, lemon juice, Dijon mustard, garlic, and cider vinegar in a bowl. Slowly drizzle 2 tablespoons olive oil into apple cider mixture, whisking constantly, until dressing is combined. Pour dressing over salad and toss to coat. Refrigerate at least 1 hour for flavors to blend before serving.