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Kale & Roasted Beet Salad

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Servings: 0
Author: Karman Meyer, Dietitian at The Nutrition Adventure

Ingredients

For the Roasted Beets:

  • 2 golden beets diced into 1/4-inch cubes
  • 1 tablespoon olive oil
  • 1/4 teaspoon finely chopped dried rosemary
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder

For the Salad:

  • 1 bunch of curly kale chopped fine
  • 1/2 cup canned garbanzo beans rinsed
  • 6 cherry tomatoes cut into quarters
  • 1/2 cup sliced green onion
  • 1/2 cup chopped dried cranberries
  • 1/4 cup chopped walnuts
  • 1 tablespoon fresh lemon zest

For the Honey-Mustard Vinaigrette:

  • 3 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 1 garlic clove finely minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  • 1. Preheat oven to 400 degrees F. Spray a small baking sheet with cooking spray.
  • 2. In a medium bowl, toss together the diced beets, olive oil, chopped rosemary, salt, and garlic powder. Spread out onto baking sheet. Roast in oven for 30-40 minutes.
  • 3. While beets are roasting, make the salad and dressing. Combine the salad ingredients together in a large bowl.
  • 4. In a small bowl, whisk together all of the dressing ingredients. Pour over the salad.
  • 5. Add roasted beets to salad once they have cooled slightly. Toss the salad together before serving.
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