Roasted Beet and Kale Salad

Course: Salad, Side Dish

Cuisine: North American

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: servings

Calories: 202kcal

Author: Lord Byron's Kitchen

This salad is for my fellow beet lovers! Roasted Beet and Kale Salad is purposely made with very few ingredients so that the flavour of the beets is not masked. Roasted beets are tossed with crunchy, chopped kale, grated asiago cheese, croutons, and a lemon-based vinaigrette.

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Ingredients

6 cups kale, washed, spun dry, and chopped (measure the kale after it has been chopped)
2 cups roasted beets, diced
1/2 cup croutons
1/2 cup grated asiago
3 tablespoons lemon juice
3 tablespoons avocado oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/4 teaspoon garlic powder

Instructions

Transfer the prepared kale to a large mixing bowl and set aside.
In a jar with a tight-fitting lid, measure in the lemon juice, avocado oil, salt, ground black pepper, onion powder, and garlic powder. Shake well to combine.
Pour half of the dressing over the kale and massage it into the chopped kale leaves. (I like to wear food-safe rubber gloves to massage the dressing in. Massaging the kale helps to tenderize it and lessens that tough chewiness that most people don't care much for.)
Next, add half of the roasted beets and asiago. Toss well to combine.
Plate the salad and top with the remaining beets and asiago. Top with the croutons and drizzle over the remaining dressing.
Serve immediately and enjoy!

Nutrition