Beet Kale Salad Recipes
BEET AND KALE SALAD WITH GOAT CHEESE
Do as chef Chris Fischer does and cook an extra batch of the baby red beets. Toss them whole with salt, pepper, and a tablespoon of red-wine vinegar, and then serve them as an hors d'oeuvre.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Place beets in a large pot, and cover with water. Add enough salt so that the water tastes like the ocean, about 2 tablespoons. Cover, and bring to a boil. Reduce heat, and simmer until skins slip easily off beets, about 15 minutes. Drain. When cool enough to handle, peel beets. Cut red beets into quarters lengthwise and Chioggias into 1/2-inch rounds. Combine beets, 2 tablespoons oil, and the vinegar, and gently toss.
- Place kale in a large bowl, and bruise very roughly with hands. Add 1 tablespoon oil, season with salt and pepper, and massage into leaves 1 minute. Add lemon juice, and toss.
- To serve, make a bed of kale on a platter, and scatter beets on top. Crumble goat cheese into chunks, and scatter over salad. Season with pepper.
BEET & KALE SALAD
Make and share this Beet & Kale Salad recipe from Food.com.
Provided by Miss Rainy
Categories Greens
Time 20m
Yield 2 lbs, 3 serving(s)
Number Of Ingredients 14
Steps:
- Prepare vegetables and put to the side.
- Blend all dressing ingredients in a blender and pour over vegetables and toss untill evenly coated.And it's VEGAN!
Nutrition Facts : Calories 401.6, Fat 32, SaturatedFat 4.4, Sodium 1114.8, Carbohydrate 24.1, Fiber 6.2, Sugar 7.7, Protein 9.1
KALE WITH ROASTED BEETS AND BACON
Steps:
- Preheat the oven to 425 degrees F.
- Wash and trim the beets, removing both ends. Place them on a 12-inch square sheet of heavy-duty aluminum foil. Drizzle with the olive oil and season generously with salt and pepper. Seal up the foil packet and roast until the beets are fork-tender, about 1 hour.
- In a large skillet over medium heat, cook the bacon until medium-crisp (or however you prefer your bacon). Transfer the bacon to a paper towel-lined plate. Increase the heat to high and add the kale, stirring to coat in the rendered bacon grease. Cover and cook for a few minutes, and then add the chicken stock and 2 tablespoons of the vinegar. Stir to combine, cover and allow to wilt for 6 to 8 minutes.
- Peel and cut the beets into chunks and add them to the kale. Stir in the remaining 2 tablespoons vinegar. Add the bacon, stir to combine and season with salt and pepper. Serve immediately.
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HEALTHY KALE AND BEET SALAD RECIPE - HAPPY FOODS TUBE
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From happyfoodstube.com
5/5 (7)Total Time 15 minsCategory SaladCalories 325 per serving
From happyfoodstube.com
5/5 (7)Total Time 15 minsCategory SaladCalories 325 per serving
- Tear the kale leaves into small pieces and place them in a serving bowl. Massage them with your fingers for about 2-3 minutes. This will make them softer.
- Blend the walnuts in a food processor until meal-like texture. Add water, olive oil and honey and blend everything well. Add freshly squeezed lemon juice, mix and taste. Add more water, if too thick. You should get about ½ cup of dressing. For the salad, you will need about a ¼ - ⅓ cup.
KALE AND ROASTED BEET SALAD WITH MAPLE BALSAMIC …
5-6 small roasted beets (red and/or golden) 1/2 cup pecans 1/3 cup real maple syrup, divided Dash cayenne 1 bunch curly kale 2 tbsp balsamic …
From toriavey.com
5/5 (9)Calories 197 per servingCategory Salad
From toriavey.com
5/5 (9)Calories 197 per servingCategory Salad
- For instructions on how to roast beets, click here. Peel your roasted beets, then slice them into wedges. Set aside.
- Pour 1/4 cup maple syrup over the pecans and bring to a boil over medium. Sprinkle the pecans evenly with a dash of cayenne. Let the syrup boil for 1-2 minutes over medium, stirring frequently. till most of the liquid evaporates.
- Pour the pecans immediately onto a piece of parchment or wax paper. Spread them out with a spoon into a single layer. Let them cool and dry out.
KALE BEET SALAD - HEALTHY SUPER FOOD RECIPE - …
1 Tbsp OLIVE OIL 2 tsp BALSAMIC VINEGAR How to make a Kale and Beet Salad Pre-heat oven to 350 degrees. Remove greens from beets and cut root bulbs into smaller pieces, about 1/2 inch squares. Spread the beet pieces onto a baking pan and add enough water to cover the bottom of the pan. Cook for 25-35 minutes, remove and allow to cool.
From myfoodchannel.com
Estimated Reading Time 3 mins
From myfoodchannel.com
Estimated Reading Time 3 mins
BEET, QUINOA AND KALE SALAD - 131 METHOD
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