Roasted Beet and Kale Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
|
This is an incredibly tasty salad that is packed full of nutrients and vitamins! It is also one that will keep you feeling satisfied longer than most. Ingredients:
3 large beets |
1 tablespoon olive oil |
salt and ground black pepper to taste |
1 bunch fresh kale, cut into bite-size pieces |
1/2 cup chopped cashews |
1/4 cup dried cherries |
2 tablespoons golden raisins |
1/2 cup apple cider |
1/2 lemon, juiced |
1 tablespoon dijon mustard |
2 cloves garlic, minced |
2 teaspoons apple cider vinegar |
2 tablespoons olive oil, or more to taste |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 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.
3. 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.
4. 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.
|
|