Kale Salad With Roasted Garlic Beet Dressing & Beets

6
Servings
20m
Prep Time
1.15h
Cook Time
1h 29m
Ready In


"Recipe suggests using fitz kale as well as lacinato kale, but if kitz kale is unavailable to use all laminate kale. It also uses a variety of baby beets -- so you can also use whichever are available -- it is pretty using the different types though. Recipe source: Best of Cooking Light (2015)"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (215.4 g)
  • Calories 204.5
  • Total Fat - 10.1 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 5.9 mg
  • Sodium - 283 mg
  • Total Carbohydrate - 24.1 g
  • Dietary Fiber - 2.2 g
  • Sugars - 7 g
  • Protein - 8.6 g
  • Calcium - 192.7 mg
  • Iron - 2.5 mg
  • Vitamin C - 117.8 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 350 degrees F.

Step 2

Remove white papery skin from garlic heat (do not peel or separate cloves). Wrap head in foil. Arrange yellow beets on a large sheet of foil; wrap tightly. Repeat procedure with red and striped beets. Bake garlic and beets at 350 degrees F for one hour or until beets are tender; cool 10 minutes. Separate garlic cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp, oil and next 6 ingredients (-pepper) in a small bowl, stirring with a whisk. Place kale in a large bowl.

Step 3

Heat a skillet over medium heat and add bacon. Cook 5 minutes or until crips, stirring occasionally. Increase heat to high. Stir in garlic mixture; remove from heat. Pour hot bacon mixture over kale, tossing to coat.

Step 4

Peel beets; discard skins. Cut beets in half and arrange over kale mixture.

Tips & Variations


No special items needed.

Tags : Salads

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