Roasted Beet and Kale Salad

• servings: 4 servings
• total time: 1 hour 15 minutes

Ingredients

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

Directions

Trim

Preheat the oven to 400°F (200°C). Trim the tops off the beets, leaving about 1 to 2 inches of stem, and then gently wash the beets.

Roast

Place the beets in a small Dutch oven or a casserole dish with a lid. Bake them covered for 1 hour, or until the beets are tender and pierced easily with a fork. Let them cool to the touch.

Slice the remaining stem completely off, then place the beets under running water, and use your fingers to gently rub off the skin. You can use gloves to prevent staining your fingers, or alternatively, you can use a paper towel to remove the skin. Then slice each beet into smaller pieces.

Toss

In a large mixing bowl, add the kale, sliced beets, cranberries, walnuts, and goat cheese. Drizzle with balsamic vinaigrette and toss together.

Serve

Transfer the salad to a serving bowl, and if you'd like, top it with a little extra sprinkle of goat cheese (as the tossed goat cheese turns pink) or chopped walnuts before serving.

Nutrition

• Calories: 259 kcal
• Total Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 9 g
• Cholesterol: 7 mg
• Sodium: 229 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 4 g
• Total Sugars: 15 g
• Protein: 6 g