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Kale Salad With Roasted Garlic Beet Dressing & Beets

Here's how you make Kale Salad With Roasted Garlic Beet Dressing & Beets
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  • Servings: 6
  • Prep: 20m
  • Cook: 1.15h
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1 whole garlic head
  • 6 ounces beets, baby yellow
  • 6 ounces beets, baby red
  • 6 ounces beets, baby striped
  • 3 tablespoons olive oil
  • 1 tablespoon water
  • 1 tablespoon heavy cream
  • 1 1/2 teaspoons lemon juice
  • 1 teaspoon red wine vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 cups kale, torn (fizz kale, see note in description)
  • 4 cups kale, torn ( lacinato kale)
  • 1 ounce bacon slice (1 slice applewood-smoked bacon, chopped)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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