Roasted Beet and Kale Salad

Beets are known for their vibrant color and are a great source of essential nutrients like fiber, folate, and vitamin C.

This is vegan and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Roasted Beet and Kale Salad

Cooking Method: Roasting Cuisine: International Courses: Lunch, Salad, Vegan, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 10 min Total Time 55 mins

Servings: 4 Calories: 720

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Beets
• 4 cup Kale
• 2 ounce Walnuts
• 2 ounce Goat Cheese
• 2 tablespoon Olive Oil
• 2 tablespoon Balsamic Vinegar
• 1 tablespoon Honey
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel and dice the beets into small cubes.
3. Toss the beets with olive oil, salt, and pepper.
4. Spread the beets on a baking sheet and roast for 25-30 minutes, or until tender.
5. While the beets are roasting, wash and chop the kale into bite-sized pieces.
6. In a small bowl, whisk together balsamic vinegar, honey, salt, and pepper to make the dressing.
7. In a large salad bowl, combine the roasted beets, kale, walnuts, and crumbled goat cheese.
8. Drizzle the dressing over the salad and toss to combine.
9. Let the salad rest for 10 minutes before serving. Enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 20g7%

Sugars 8g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.