Roasted Kale & Beet Salad

If you are looking for a quick and easy salad to make this winter season, then try out Roasted Kale & Beet Salad! It is simple to make and full of healthy ingredients that will provide your body with the nutrients it needs. The best part about this salad? You can add or subtract any ingredients you want so that it suits your taste buds. This recipe includes roasted kale and beets–what could get better than that?!

Give it a try today and see how much of a difference eating healthy makes in your life!

This salad is perfect for the winter season because it is so full of nutrients. The kale and beets provide plenty of vitamins A, C, K, B-complex group (thiamin), riboflavin, and niacin. They are also full of potassium!

The recipe is really simple to make–all you have to do is roast the vegetables before adding them into a bowl with your desired ingredients. The first step is roasting the veggies: preheat oven to 400 degrees Fahrenheit while cutting down two large bunches of kale and trimming one bunch or red onion beet roots; rinse both well in cold water followed by dry towel or paper towel for at least five minutes each; place on cookie sheet lined with parchment paper then drizzle olive oil over top before rubbing it onto greens as if massaging it into the leaves; cut up some garlic and add to kale with salt, pepper or other spices of your choice.

Next step: roast veggies in oven for 20-25 minutes on 400 degrees Fahrenheit–after flipping halfway through roasting time. After the vegetables are browned (usually a few minutes after 25), remove from oven and let cool before chopping them down small enough so that they will fit inside the serving bowl without being overrun by other ingredients. I like adding spinach first as you can see in my recipe above! Then top off with desired toppings such as avocado, eggs, bacon bits or anything else you wish to try out! Enjoy this healthy wintertime meal!

What goes with this salad?

This salad is a perfect accompaniment to some crispy bread or any holiday meal. For more protein, add your favorite beans or cheese.

Create a tasty salad dressing for this dish by whisking together apple cider vinegar, honey (or sugar), salt and pepper. Drizzle over the top just before serving.

How to get the most of this recipe?

* Clean and wash the greens. Add them to a large bowl, along with the beets, onion, garlic cloves and feta cheese. Drizzle in olive oil (about two tablespoons) or balsamic vinegar (one tablespoon), then toss thoroughly. * Roast it for about 20 minutes at 400 degrees Fahrenheit without stirring too much or you’ll burn it! Keep an eye on your oven’s temperature so that nothing burns; this is important because kale can turn into ash very quickly if roasted improperly. And don’t forget to take out any beet cores before serving! ** Serve cold as a side dish or add boiled eggs and serve warm as salad course for dinner party guests! We’re not kidding when we say this recipe is simple.

What other ingredients can you use?

– Cooked beans or lentils – Dried fruit, such as cranberries or raisins – Chopped nuts and seeds (pumpkin, sunflower) – Crumbled cheese (feta, goat) *An optional step is to toss the kale with olive oil before roasting it. This will increase crispiness of your leaves. It’s a great suggestion if you are having trouble getting that perfect crispy crunch while also maintaining that lovely green color! You can either preheat oven at 400 degrees Fahrenheit for five minutes then turn it off and place vegetables on top OR roast in oven at 350 degree Fahrenheit for about twenty minutes.* ~~~Kale should be cut into thin ribbons; this allows more surface area to absorb the roasting juices than a thicker cut. ~~~Beets tend to be more dense and will take longer to roast – around 45 minutes (depending on size).

*You can use any color of kale for this dish, with the exception of red or purple kales which are prone to becoming mushy when roasted.*

Some people like to shred beets with a grater or use the mandolin to get thin slices. ~~~Pickled onions are also very popular in this recipe, but if you can’t find them at your grocery store then it’s okay to leave them out.

If you don’t have parchment paper on hand these roasted vegetables will still cook well without it; simply drizzle olive oil over the top of each vegetable and place baking sheet into oven.*

*Roasted kale & beet salad is really versatile- more so than most salads because when cooked at high heat they release their natural sugars which sweeten up some varieties of leafy green that might not normally taste as good raw (kale for example has an earthy flavor). It makes a great meal for a wintertime dinner party- it can be served as an appetizer or main course.