Beet And Kale Salad Food

ROASTED BEET AND KALE SALAD

Steps:

• Preheat the oven to 400 degrees fahrenheit.
• Cut the stems off the beets and wash the outside thoroughly. Wrap the beets in aluminum foil and place on a baking sheet. Cook in the oven for 1 hour, then remove and let cool slightly. When the beets are cool enough to handle, remove the aluminum foil and gently rub off the skin. Slice the beets, place on a plate and and refrigerate for 20 minutes.
• Place the chopped kale in a bowl. Add the beets, cranberries and walnuts. Drizzle the dressing and mix to combine before serving.

ROASTED BEET & KALE SALAD WITH BALSAMIC DRESSING

Steps:

• Make dressing: Add all dressing ingredients to a small bowl and whisk to combine. Set aside.
• Tear kale into bite sized pieces, large stems removed. Place in a large bowl and gently massage.
• Thinly slice red onion and dice beets. Place in bowl.
• Re-stir dressing and pour over top. (Note: depending on your taste and how big your kale bunch is, you may not need the full amount of dressing. I like mine tangy so start with a smaller amount and go from there if you wish.)
• Toss to thoroughly combine. Sprinkle sunflower seeds over top before serving.
• Best eaten within 1-2 days. (It marinates as it sits, so I love having this in the fridge throughout the day for snacking. It does tend to dull in color due to the balsamic.)

KALE AND GOLDEN BEET SALAD WITH TAHINI-LEMON DRESSING

Steps:

• Gather the ingredients.
• Preheat oven to 400 F. Lay a large sheet of aluminum foil across a baking sheet.
• Place the beets, peeled and cut into 1/2 inch pieces, on top of the foil sheet. Spray lightly with cooking spray, tossing to coat.
• Lay another long sheet of foil on top, sealing the edges tightly, to enclose the beets in a foil packet. Bake for 40 to 45 minutes until the beets are fork tender. Remove from foil packet and place into a bowl to cool.
• Wash the kale and remove the thick stems running down the middle of the leaves. Slice the leaves into thin shreds and place in a large bowl.
• In a food processor , pulse the garlic cloves a few times until minced. Add the remaining dressing ingredients, pulsing until smooth. Season with salt and pepper to taste.
• Pour half the dressing over the kale, massaging it into the shredded leaves for 1 to 2 minutes with your hands, until fully coated. Let sit for at least twenty minutes to marinate and tenderize the leaves.
• Once the beets have cooled, add to the kale along with the raisins, walnuts, and remaining dressing (or a little less, per your taste). Toss to coat and season with additional salt and pepper.
• Divide onto four plates and serve immediately.
• Enjoy!

KALE WITH ROASTED BEETS AND BACON

Steps:

• Preheat the oven to 425 degrees F.
• Wash and trim the beets, removing both ends. Place them on a 12-inch square sheet of heavy-duty aluminum foil. Drizzle with the olive oil and season generously with salt and pepper. Seal up the foil packet and roast until the beets are fork-tender, about 1 hour.
• In a large skillet over medium heat, cook the bacon until medium-crisp (or however you prefer your bacon). Transfer the bacon to a paper towel-lined plate. Increase the heat to high and add the kale, stirring to coat in the rendered bacon grease. Cover and cook for a few minutes, and then add the chicken stock and 2 tablespoons of the vinegar. Stir to combine, cover and allow to wilt for 6 to 8 minutes.
• Peel and cut the beets into chunks and add them to the kale. Stir in the remaining 2 tablespoons vinegar. Add the bacon, stir to combine and season with salt and pepper. Serve immediately.

BEET & KALE SALAD

Steps:

• Prepare vegetables and put to the side.
• Blend all dressing ingredients in a blender and pour over vegetables and toss untill evenly coated.And it's VEGAN!

BEET AND KALE SALAD WITH GOAT CHEESE

Steps:

• Place beets in a large pot, and cover with water. Add enough salt so that the water tastes like the ocean, about 2 tablespoons. Cover, and bring to a boil. Reduce heat, and simmer until skins slip easily off beets, about 15 minutes. Drain. When cool enough to handle, peel beets. Cut red beets into quarters lengthwise and Chioggias into 1/2-inch rounds. Combine beets, 2 tablespoons oil, and the vinegar, and gently toss.
• Place kale in a large bowl, and bruise very roughly with hands. Add 1 tablespoon oil, season with salt and pepper, and massage into leaves 1 minute. Add lemon juice, and toss.
• To serve, make a bed of kale on a platter, and scatter beets on top. Crumble goat cheese into chunks, and scatter over salad. Season with pepper.