Best 2 Roasted Beets And Kale Salad Recipes
Roasted beets and kale salad is a delectable dish that offers a vibrant medley of flavors and textures. With its earthy beets, tender kale, and tangy dressing, this salad is a symphony of flavors that is sure to impress your taste buds. Whether you're looking for a hearty side dish or a light and nutritious main course, roasted beets and kale salad is a versatile dish that can be enjoyed for lunch, dinner, or even as a healthy snack.
Let's cook with our recipes!
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.
ROASTED BEETS AND KALE SALAD RECIPE - (4.6/5)
Provided by tonya370
Number Of Ingredients 14
Steps:
- Scrub beets well and cut off ends. Drizzle each beet with olive oil and sprinkle with salt. Wrap each individually in foil. Bake at 400 deg for 50 min. Cool until able to handle. Peel outer skin and slice. Meanwhile, cook bacon till crisp. Drain grease. Heat olive oil in pan. Cook garlic and shallots till softened. Add kale, adding more olive oil if needed. Cook until slightly wilted. Combine in large bowl the kale mixture, beets, pecans, crumbled bacon, apple, lemon zest and juice and crumbled goat cheese. Finish with additional olive oil if needed, drizzle of balsamic vinegar if desired and coarse finishing salt. Enjoy!
Tips:
- Choose tender, sweet beets for the best flavor.
- Roast the beets until they are easily pierced with a fork, about 45 minutes to 1 hour.
- Let the beets cool slightly before peeling and slicing them.
- Use a variety of greens in your salad, such as kale, spinach, arugula, or butter lettuce.
- Add other roasted vegetables to your salad, such as sweet potatoes, carrots, or parsnips.
- Top your salad with a simple dressing made with olive oil, vinegar, and honey.
- Store leftover salad in the refrigerator for up to 3 days.
Conclusion:
Roasted beets and kale salad is a delicious and healthy dish that is perfect for a light lunch or dinner. The beets are sweet and earthy, the kale is crunchy and nutritious, and the dressing is tangy and flavorful. This salad is also very versatile, so you can easily customize it to your own taste. For example, you can add different roasted vegetables, nuts, or seeds. You can also use a different type of dressing, such as a vinaigrette or a tahini dressing. No matter how you make it, roasted beets and kale salad is a surefire hit.
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