Roasted Beet Kale Quinoa Salad Recipes
ROASTED BEET, KALE + QUINOA SALAD
Juicy and earthy beets are quick roasted and tossed in a vinegary kale salad, made hearty with fluffy quinoa, marcona almonds and aged cheddar cheese!
Provided by Cayla Atha
Categories Main Course Salad
Time 20m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Slice the tops and bottoms off of the beets, then remove the rough outer skin. Slice then dice into smaller 1" cubes. Place onto a sheet pan lined with foil and greased and into oven for 10 minutes.
- Meanwhile, make the quinoa if needed. Chop all ingredients for the salad and place into salad bowl, adding chopped kale last.
- Make dressing by combining all ingredients in a salad shaker or whisking in a bowl. Pour half over kale, then massage kale leaves with fingers to soften.
- Top the kale with the 1/2-3/4 cup cooked quinoa and then the roasted beets. Toss with tongs, pour in remaining dressing and toss again. Serve and enjoy!
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