Servings: 4 people
Calories: 200kcal
Ingredients
Salad
- 4 medium red or-yellow beets scrubbed but-not peeled
- 2 Tbs. extra-virgin olive-oil
- 1 tsp. kosher salt
- 1 bunch black kale sliced thinly into strips
Vinaigrette
- 1 tbs rice vinegar
- 3 tbs olive oil
- 1 lime, juiced
- 1 fresh mint leaf, chopped
- 1 teaspoon Black pepper
- 1 teaspoon kosher salt
- 1 clove garlic, minced
Instructions
- Heat the oven to 375°F. Cover large rimmed baking sheet with parchment. Slice off the tops and bottoms of the beets and then slice the beets into rounds (1-inch thick).
- Toss the slices well with the olive oil and salt, and spread them in one layer, with a little space between each on large baking sheet.
- Roast for 20 to 25 minutes, turning once with a spatula, until the beets are tender. Set beets aside and let cool.
- Cut the beets into half moons or use cookie cutter for desired shapes.
- Make the vinaigrette by mixing the vinegar, garlic, lime juice, salt, pepper, olive oil and mint.
- Toss beets with kale and vinaigrette then serve.
Notes
This recipe pairs well with blue, goat, or feta cheese.
Any simple vinaigrette recipe works fine.
Nutrition
Calories: 200kcal | Carbohydrates: 10g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Sodium: 1125mg | Potassium: 297mg | Fiber: 3g | Sugar: 6g | Vitamin A: 302IU | Vitamin C: 12mg | Calcium: 23mg | Iron: 1mg
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