Roasted Beet Salad
1. Preheat oven to 425°. Wrap each beet in foil; place directly on oven rack and roast 1 hour or until tender. Let beets cool completely; remove foil. Carefully peel beets; cut into 1 1/2-inch pieces.
2. In large bowl, toss kale, chickpeas and 2 tablespoons oil; spread into even layer on rimmed baking pan. Roast kale mixture 15 minutes or until golden brown, stirring once.
3. In large bowl, whisk lemon juice, 1/4 teaspoon each kosher salt and pepper and remaining 1 tablespoon oil; fold in beets and kale mixture. Makes about 5 cups.
- 26 g Total fat
- 6 g Saturated fat
- 0 mg Cholesterol
- 378 mg Sodium
- 25 g Carbohydrates
- 8 g Fiber
- 5 g Sugar
- 0 g Added sugar
- 7 g Protein
Directions
1. Preheat oven to 425°. Wrap each beet in foil; place directly on oven rack and roast 1 hour or until tender. Let beets cool completely; remove foil. Carefully peel beets; cut into 1 1/2-inch pieces.
2. In large bowl, toss kale, chickpeas and 2 tablespoons oil; spread into even layer on rimmed baking pan. Roast kale mixture 15 minutes or until golden brown, stirring once.
3. In large bowl, whisk lemon juice, 1/4 teaspoon each kosher salt and pepper and remaining 1 tablespoon oil; fold in beets and kale mixture. Makes about 5 cups.
