Best 2 Roasted Beets Kale Salad Recipes

ROASTED BEETS KALE SALAD

Steps:

• Preheat the oven to 425. Then cut the greens off of the beets next to the stem and wash off. In a glass baking dish add about 1/4 inch of water with the beets cover with aluminum foil and set a timer for 20 minutes (it won't be done then but there is another step). Slice fennel bulbs[1] and lightly coat with EVOO, salt, and pepper on a baking tray. Remove stems from kale[2], wash, and tear into bite size pieces (approximately an inch in diameter). Next fire up the grill. Using kitchen scissors cut the stems off the green beans, halve, and add to a large bowl. Slice the onion[3] and add to the same bowl. Lightly coat with EVOO, salt, and pepper. Add to a grilling basket and place on grill over medium heat. Make sure to toss occasionally so the bottom ingredients do not burn and everything is cooked evenly. Lay out chicken thighs and lightly sprinkle with salt and black pepper on both sides. When onions and green beans are finished cooking place the contents in a large bowl/container. The begin grilling the chicken thoughs over indirect heat. At this point your 20 minute timer may be about to go off, when it does put the tray of fennel bulbs in the oven and reset the timer to 20 minutes. To a blender/food processor add 3/4 cup EVOO, 1/4 cup balsamic vinegar, juice of 1 orange, 1/3 cup of walnuts, mint leaves, finely chopped garlic cloves and a pinch of salt+pepper. Blend on high until all ingredients are combined then pour into a small jar. Continue checking the chicken and beets/fennel and when everything is finished cooking dice the chicken into bite sized chunks and combine with veggies, kale, and the dressing in a bowl to serve immediately. If some servings will be saved for leftovers refrigerate in containers of the following: chicken, onions+green beans+beets+fennel, kale, and dressing in jar. [1] http://www.youtube.com/watch?v=LW0OCAnBYq8 [2] http://youtu.be/l5ALIVc-oqs?t=37s [3] http://www.youtube.com/watch?v=q_2TBbfMLzs

ROASTED BEETS AND KALE SALAD RECIPE - (4.6/5)

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!