Description
A colorful, healthy salad with soft kale, sweet roasted beets, creamy goat cheese, crunchy walnuts, and a zingy lemon dressing. So fresh and delicious!
Ingredients
Scale
- 1 pound beetroot, golden or red
- 6 cups kale, curly or Lacinato
- 4 ounces goat cheese, crumbled
- ½ cup walnuts, chopped
- 1 tablespoon extra virgin olive oil (for massaging kale)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat your oven to 400°F. Wrap beets in foil with a bit of oil. Roast for 45-55 minutes until soft. Let them cool.
- Peel the cooled beets. Cut them into bite-sized cubes. Set them aside while you prep the rest of your salad ingredients.
- Pull stems off kale. Tear leaves into pieces. Put it in your salad bowl. Add olive oil and massage for 2-3 minutes until soft.
- Mix remaining olive oil, lemon juice, honey, mustard, salt, and pepper in a small bowl. Whisk until it’s smooth and mixed.
- Put walnuts in a dry pan. Toast over medium heat for 3-4 minutes. Stir often until they smell good and look golden.
- Add beet cubes, toasted chopped walnuts, and goat cheese to the kale. Toss everything together gently so it mixes well throughout the bowl.
- Pour the dressing over your salad. Toss again until everything is coated nicely. Make sure all the ingredients are mixed evenly together.
- Put on plates or a platter right away. Add extra cheese and nuts on top if you want. Serve fresh and enjoy!
Notes
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 8g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg