Festive Roasted Beet And Kale Salad Gluten Free Grain Free Dairy Free Option Food

FESTIVE ROASTED BEET AND KALE SALAD :: GLUTEN-FREE, GRAIN-FREE, DAIRY-FREE OPTION

Steps:

• Heat oven to 400 F.
• Toss beets with olive oil and salt and pepper.
• Roast at 400 for 45 minutes or until soft when pierced with a fork.
• While the beets are roasting, prepare your dressing and toss with the kale. Massage the dressing into the kale so that the kale begins to soften. Allow the dressed kale to sit for at least 20 minutes. During this time the vinegar will begin to breakdown and soften the kale for a more pleasant chewing experience.
• When the beets are finished roasting, allow to cool completely (about an hour - this step can be done ahead of time and the beets stored in the fridge for up to 3 days).
• Arrange beets on top of the kale and sprinkle the pistachios and cheese on top.
• That's it!
• Throw some chicken on the grill and you've got a light and satisfying cool summer meal.

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 AND BEET GREEN SALAD WITH WARM PISTACHIO SALSA VERDE

Steps:

• For the salad: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a bowl, toss the beets with the olive oil and season with salt and pepper. Transfer to the lined baking sheet. Bake until the beets are tender, 30 to 40 minutes.
• For the salsa verde: In a food processor, combine the parsley, cilantro, mint, scallions, lemon zest and juice and a small pinch of red pepper flakes if using. Pulse until just combined.
• Combine the oil and garlic in a medium skillet and slowly heat on low until the garlic just begins to sizzle. Turn off the heat. Stir in the pistachios and herb mixture. Season generously with salt and pepper.
• In a large salad bowl, toss the beet greens with the baby kale. Top with roasted beets, crumbled goat cheese and pomegranate seeds. Drizzle with the salsa verde.
• Any extra salsa verde can be stored in the refrigerator and served over fish, chicken or roasted vegetables.

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 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.