Kale Salad With Roasted Garlic Beet Dressing & Beets
Recipe: #29267
March 26, 2018
Categories: Salads, Beet, Garlic, Kale, Gluten-Free, High Fiber, No Eggs, more
"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)"
Ingredients
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 by Step Method
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
No special items needed.