Roasted Beet And Kale Salad


  • 4 cups roughly chopped kale
  • 2 medium beets
  • ½ cup dried cranberries
  • ½ cup roughly chopped walnuts
  • 2 ounces goat cheese
  • ¼ cup balsamic vinaigrette



    • First, preheat the oven to 400°F (200°C). Then, trim the tops off your beets—leaving about 1 to 2 inches of stem on each one. Next gently wash them in a colander under cold running water.
    • Place the beets in a small Dutch oven with a lid. Bake them covered for 1 hour, or until tender; then remove from heat to cool.
    • Once you've scraped the skin off, rinse and use your fingers to rub away any remaining pieces.
    • In a large mixing bowl, combine the kale, sliced beets and cranberries. Add walnuts and drizzle with balsamic vinaigrette. Toss together to coat evenly.
    • Transfer the salad to a serving bowl, and if you'd like, sprinkle it with chopped walnuts before serving.

      SERVING: 1



      Calories Carbs Fat Protein  Fibers
      259 20 18 6 4