Crispy Kale And Beet Salad Recipes
ROASTED BEET AND KALE SALAD
This roasted beet and kale salad is topped with cranberries and walnuts for a delicious, healthy and nutrient dense salad.
Provided by Lisa Bryan
Categories Salad
Time 1h15m
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees fahrenheit.
- Cut the stems off the beets and wash the outside thoroughly. Wrap the beets in aluminum foil and place on a baking sheet. Cook in the oven for 1 hour, then remove and let cool slightly. When the beets are cool enough to handle, remove the aluminum foil and gently rub off the skin. Slice the beets, place on a plate and and refrigerate for 20 minutes.
- Place the chopped kale in a bowl. Add the beets, cranberries and walnuts. Drizzle the dressing and mix to combine before serving.
Nutrition Facts : Calories 336 kcal, Carbohydrate 31 g, Protein 6 g, Fat 24 g, SaturatedFat 2 g, Sodium 220 mg, Fiber 5 g, Sugar 15 g, ServingSize 1 serving
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- Toss the beets in half the oil and salt and place them on one of the baking sheets. Put them in the oven and let them roast for 20 minutes. Turn the oven down to 350 degrees.
- Toss half the kale with the remaining oil and salt and spread them out on the remaining baking sheet. Put them in the oven with the beets and cook the kale chips for 15-20 minutes. Watch them closely after 15 minutes as they burn easily near the end.
- While the beets are in the oven, make the candied pecans and the dressing. Place the pecans, maple syrup, and black pepper in a small saucepan over medium-high heat. Bring to a boil and continue to boil, stirring often, until the pecans are coated in a thick syrup, about 2 minutes. Add the butter and stir to coat the pecans. Transfer the pecans to a piece of parchment paper and make sure they are not touching each other. Once they dry (after a couple minutes) you can store them in a bag.
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