Roasted Beet and Kale Salad with Lemon Vinaigrette

This Roasted Beet and Kale Salad with Lemon Vinaigrette is an easy yet flavorful salad that is perfect for lunch or dinner! It’s packed with nutrition and color! All you need to do is roast the beets in the oven for 20 minutes before combining them with kale leaves in a bowl. Then whisk together a simple lemon vinaigrette before pouring it over the salad and tossing to combine! Enjoy!

Cooking Equipment:

Baking sheet lined with parchment paper, large bowl, small bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Roasted Beet, Kale, Lemon Vinaigrette, Salad

Meal:

lunch, dinner

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Dietary Restrictions:

Servings:

Ingredients:

1 small beet, peeled and cut into cubes

2 cups kale leaves, chopped

1 tablespoon olive oil

Salt and pepper to taste

2 tablespoons lemon juice

1 tablespoon honey or agave nectar

2 tablespoons extra virgin olive oil

Cooking Instructions:

Preheat oven to 400°F (200°C).

Place the cubed beet on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 20 minutes or until tender.

In a large bowl, combine the kale leaves with the roasted beets.

In a small bowl, whisk together the lemon juice, honey or agave nectar, and extra virgin olive oil until combined. Pour over the salad and toss to combine.

Nutrition:

Calories – 200; Fat – 8g; Carbohydrates – 24g; Protein – 6g; Fiber – 5g

Rating:

Did You Know?

Kebabs, skewers of marinated meat or vegetables, are a popular dish in Mediterranean cuisine and are often grilled or roasted.