This roasted beet and kale salad is topped with cranberries and walnuts for a delicious, healthy and nutrient dense salad. Because with this recipe you do have to turn on the oven to roast the beets. And hot weather + oven = no bueno. But fear not, I do have a solution! Simply roast the beets at night, when it’s far cooler. Yep, that’s what I do. I’ll roast a big batch of beets for this salad (and for beet smoothies!) then refrigerate and use as needed.
Ingredients
4 cups kale, chopped
3 beets
1/2 cup dried cranberries
1/2 cup walnuts
Dressing
1/4 cup olive oil
2 lemons, juiced
1/4 tsp ginger powder
1/4 tsp sea salt
Method* Preheat the oven to 400 degrees fahrenheit.
* Cut the stems off the beets and wash the outside thoroughly. Wrap the beets in aluminum foil and place on a baking sheet.
* Cook in the oven for 1 hour, then remove and let cool slightly. When the beets are cool enough to handle, remove the aluminum foil and gently rub off the skin.
* Slice the beets, place on a plate and and refrigerate for 20 minutes.
* Place the chopped kale in a bowl. Add the beets, cranberries and walnuts.
* Drizzle the dressing and mix to combine before serving.