Roasted Kale & Beet Salad
$26.00
You may be alarmed when you come face-to-face with the huge pile of kale neces- sary to make this salad. Don?t be frightened! After a roast in the oven, the leaves wilt and become more manageable (and more delicious!). The beets also transform from earthy root vegetables to sweet and soft golden nuggets. A rich balsamic dressing and a bit of salty goat cheese and this main-dish salad is ready to devour.
- Servings: 2 or 4
- Calories: 860 per serving
- Est. Cooking Time: 30 min
- Allergens: Milk
- Skill Level:
- Spice Level:
Suggested Pairings:
- Viognier
- Hefeweizen
INGREDIENTS:
- Balsamic Vinegar
- Golden Beets
- Goat Cheese
- Dried Figs
- Kale
- Maple Syrup
EQUIPMENT YOU'LL NEED:
- 2 Large Sheet Pans lined with Foil
- Large Bowl
- Medium Bowl
- Peeler
- Small Bowl
- Whisk
FROM YOUR PANTRY:
- Salt
- Black Pepper
- Olive Oil