Thursday, May 31, 2012

kale and roasted beet salad

I'm not sure how you all feel about kale, but I'm really into kale whether it be raw, cooked and in green smoothies!  With the warm Houston weather, I've been craving cool salads with lots of flavor and texture.  Try this recipe and I promise you'll love it as much as I do :)

kale and roasted beet salad
adapted from Yes, I want Cake

1 head kale, trimmed and washed
1 beet, sliced thinly
1 oz gorgonzola cheese
4 carrots, peeled and diced
1 cucumber, peeled and diced
1/8 cup smoked almonds, roughly chopped
handful of dried cranberries
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar

Preheat oven to 425 degrees. Lay beet slices on a baking sheet, drizzle with olive oil, and roast in the oven for about 20 minutes, flipping halfway in between.

Mix extra virgin olive oil and balsamic vinegar, massage it into the kale. Let it set for a few minutes to help break down the kale. Then add the rest of the ingredients (including the roasted beets) and toss to combine.

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