Roasted Beets And Kale Salad Recipe 465

KALE WITH ROASTED BEETS AND BACON

Kale with Roasted Beets and Bacon image

Provided by Guy Fieri

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

2 beets (about 14 ounces)
1 tablespoon olive oil
Kosher salt and freshly cracked black pepper
6 thick-cut applewood-smoked bacon slices (8 ounces), diced
1 large bunch kale (about 1 1/2 pounds), washed, stemmed and cut into 1-inch pieces
1/3 cup low-sodium chicken stock
4 tablespoons apple cider vinegar

Steps:

Preheat the oven to 425 degrees F.
Wash and trim the beets, removing both ends. Place them on a 12-inch square sheet of heavy-duty aluminum foil. Drizzle with the olive oil and season generously with salt and pepper. Seal up the foil packet and roast until the beets are fork-tender, about 1 hour.
In a large skillet over medium heat, cook the bacon until medium-crisp (or however you prefer your bacon). Transfer the bacon to a paper towel-lined plate. Increase the heat to high and add the kale, stirring to coat in the rendered bacon grease. Cover and cook for a few minutes, and then add the chicken stock and 2 tablespoons of the vinegar. Stir to combine, cover and allow to wilt for 6 to 8 minutes.
Peel and cut the beets into chunks and add them to the kale. Stir in the remaining 2 tablespoons vinegar. Add the bacon, stir to combine and season with salt and pepper. Serve immediately.

ROASTED BEET SALAD

Roasted Beet Salad image

Roasted beets with balsamic vinegar dressing.

Provided by JP4012K

Categories Salad Vegetable Salad Recipes Beet Salad Recipes

Time 2h10m

Yield 4

Number Of Ingredients 4

Ingredients

6 medium beets, trimmed and scrubbed
2 tablespoons aged balsamic vinegar
2 teaspoons real maple syrup
salt and ground black pepper to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Wrap beets loosely in aluminum foil and place on a rimmed baking sheet.
Roast in the preheated oven until easily pierced with a knife or skewer, 50 to 60 minutes. Unwrap and cool until easily handled, about 10 minutes. Peel beets and cut into chunks.
Mix vinegar and maple syrup together; season with salt and pepper. Pour over beets. Refrigerate until beets absorb the flavors, at least 1 hour. Serve cold.

Nutrition Facts : Calories 66.4 calories, Carbohydrate 15.1 g, Fat 0.2 g, Fiber 3.4 g, Protein 2 g, Sodium 136.9 mg, Sugar 11.4 g

BEET & KALE SALAD

Beet & Kale Salad image

Make and share this Beet & Kale Salad recipe from Food.com.

Provided by Miss Rainy

Categories Greens

Time 20m

Yield 2 lbs, 3 serving(s)

Number Of Ingredients 14

Ingredients

1 bunch kale
1 cup beet, shredded (peeled if you like)
1/2 cup carrot, shredded
1/2 bunch green onion, chopped
1/4 cup hemp seeds or 1/4 cup flax seed
1/2 cup red bell pepper, small dice
1/2 cup broccoli or 1/2 cup alfalfa sprout
1/3 cup olive oil (dressing)
1/4 cup apple cider vinegar (dressing)
3 tablespoons tamari (dressing)
3 tablespoons tahini (dressing)
1/2 tablespoon garlic, minced (dressing)
1/2 teaspoon dried oregano (dressing)
1/2 teaspoon dried basil (dressing)

Steps:

Prepare vegetables and put to the side.
Blend all dressing ingredients in a blender and pour over vegetables and toss untill evenly coated.And it's VEGAN!

Nutrition Facts : Calories 401.6, Fat 32, SaturatedFat 4.4, Sodium 1114.8, Carbohydrate 24.1, Fiber 6.2, Sugar 7.7, Protein 9.1

BEET AND KALE SALAD WITH GOAT CHEESE

Beet and Kale Salad with Goat Cheese image

Do as chef Chris Fischer does and cook an extra batch of the baby red beets. Toss them whole with salt, pepper, and a tablespoon of red-wine vinegar, and then serve them as an hors d'oeuvre.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 30m

Number Of Ingredients 8

Ingredients

2 bunches baby red beets, scrubbed (8 total; greens reserved for another use)
2 bunches baby Chioggia beets, scrubbed (8 total; greens reserved for another use)
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
1 bunch Red Russian kale, trimmed and torn into pieces (7 cups)
1 tablespoon fresh lemon juice
4 ounces mild goat cheese

Steps:

Place beets in a large pot, and cover with water. Add enough salt so that the water tastes like the ocean, about 2 tablespoons. Cover, and bring to a boil. Reduce heat, and simmer until skins slip easily off beets, about 15 minutes. Drain. When cool enough to handle, peel beets. Cut red beets into quarters lengthwise and Chioggias into 1/2-inch rounds. Combine beets, 2 tablespoons oil, and the vinegar, and gently toss.
Place kale in a large bowl, and bruise very roughly with hands. Add 1 tablespoon oil, season with salt and pepper, and massage into leaves 1 minute. Add lemon juice, and toss.
To serve, make a bed of kale on a platter, and scatter beets on top. Crumble goat cheese into chunks, and scatter over salad. Season with pepper.

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