Roasted Beet Kale Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400掳F (200掳C).
• STEP 2.Wash and peel the beets, then cut them into bite-sized cubes.
• STEP 3.Toss the beet cubes with olive oil, salt, and pepper, then spread them out on a baking sheet.
• STEP 4.Roast the beets in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized.
• STEP 5.While the beets are roasting, prepare the kale by removing the tough stems and tearing the leaves into bite-sized pieces.
• STEP 6.In a large bowl, combine the kale, lemon juice, olive oil, salt, and pepper. Massage the kale with your hands for a few minutes to soften it.
• STEP 7.Once the beets are done roasting, let them cool slightly before adding them to the bowl with the kale.
• STEP 8.Add the crumbled goat cheese and walnuts to the bowl, and toss everything together to combine.
• STEP 9.Serve the salad immediately, or refrigerate it for up to 2 days.
• STEP 10.Enjoy!

Cooking Tips

• To make peeling the beets easier, you can wrap them in aluminum foil and roast them whole. Once they are cooked, the skin will easily peel off.
• Massaging the kale helps to break down its tough fibers and makes it more tender and flavorful.
• Feel free to add other toppings to the salad, such as dried cranberries or sliced avocado, for extra flavor and texture.

Storage and Serving

• This salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
• If you're making the salad ahead of time, wait to add the dressing, goat cheese, and walnuts until just before serving to keep them fresh and crunchy.
• Serve the salad as a light lunch or as a side dish with grilled chicken or fish for a complete meal.