Kale and Beet Salad
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Ingredients
- 1 bunch kale
- 4-6 beets
- 2 oz. goat cheese
- juice from 2 lemons
- kosher salt
- extra virgin olive oil
Details
Servings 4
Adapted from playinwithmyfood.com
Preparation
Step 1
Instructions
Scrub beets but do not peel.
Drizzle with a bit of olive oil.
Wrap in parchment paper lined foil
Roast in a preheated 400 F oven for 45 minutes or until fork tender
Remove from oven and allow to cool
Peel skins and slice
Wash kale and remove leaves from stems
Chop
Add to a non-reactive bowl
Sprinkle with a little salt
Toss with freshly squeezed lemon juice
Set aside for at least 20 minutes or until kale breaks down
When ready to serve, add beets
Toss with olive oil
Sprinkle with crumbled goat cheese
Instructions
Scrub beets but do not peel.
Drizzle with a bit of olive oil.
Wrap in parchment paper lined foil
Roast in a preheated 400 F oven for 45 minutes or until fork tender
Remove from oven and allow to cool
Peel skins and slice
Wash kale and remove leaves from stems
Chop
Add to a non-reactive bowl
Sprinkle with a little salt
Toss with freshly squeezed lemon juice
Set aside for at least 20 minutes or until kale breaks down
When ready to serve, add beets
Toss with olive oil
Sprinkle with crumbled goat cheese
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