Kale Salad With Roasted Garlic Beet Dressing & Beets

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

Recipe: #29267

March 26, 2018



"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 is 6 servings

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.

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