Looking for the perfect fall recipe that's both healthy and delicious? This recipe for Roasted Beet and Kale Salad is sure to be a tummy pleaser around the dinner table.
Beets. Some people love ‘em, some people hate ‘em. Personally, I’m a lover. Pickled, steamed, roasted, I love them all.
I really don’t think beets get the credit they deserve. When roasted, they turn into this unexpectedly sweet vegetable. Perfect to pair with the bitterness of another one of my favourite vegetables, kale.
Tip for buying and storing beets: When buying your beets, look for firm, small to medium-sized beets. To store, loosely wrap in paper towel and keep in refrigerator crisper for up to one week.
This recipe for Roasted Beet and Kale Salad is sure to be a tummy pleaser around the dinner table. And it may even convert those haters into lovers of this delicious, hearty root vegetable.
Make this salad for a hearty weeknight meal or for lunches on the go. Wherever and whenever you eat it, it’s loaded with good-for-you nutrients to keep your body fuelled as the weather turns colder and all we want to do is hibernate.
Roasted Beet & Kale Salad
Serves: 2
INGREDIENTS:
- 1 bunch kale
- 6 large beets
- 1 small red onion, thinly sliced
- 2 tbsp slivered almonds, lightly toasted
- 1 tsp garlic powder
- salt and pepper
- olive oil
Vinaigrette
- 1/4 cup olive oil
- 1 lemon juice
- 1/4 cup honey
- 1/4 tsp garlic powder
- salt and pepper, to taste
DIRECTIONS:
- Preheat the oven to 400 degrees F.
- Wash and dry the beets and kale.
- Prepare the kale by removing the middle rib and chopping roughly.
- Prepare the beets by cutting into bite size (approximately 1 inch) chunks.
- Toss the kale with salt, pepper and a small amount of olive oil. Place on a lightly oiled baking sheet. Roast in the oven for approximately 5 minutes. Remove from the heat and allow to cool.
- Toss the beets with salt, pepper, garlic powder and a small amount of olive oil. Place the chunks on lightly oiled baking sheet. Roast for approximately 45 minutes, tossing twice.
- While beets are roasting, make the vinaigrette. Mix olive oil, lemon juice, honey, garlic powder, salt and pepper in small bowl and set aside.
- When beets are roasted to your liking, remove from the oven and allow to cool.
- In a medium bowl, combine the roasted kale and beets, thinly sliced red onion and half of the slivered almonds. Toss with honey-lemon vinaigrette.
- Garnish with remainder of the slivered almonds.
- Enjoy!
What is your favourite (healthy) fall meal? I'd love to hear!
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