Roasted Beet and Kale Salad
This roasted beet and kale salad is topped with cranberries and walnuts for a delicious, healthy and nutrient dense salad.
- 4 cups kale chopped
- 3 beets
- 1/2 cup dried cranberries
- 1/2 cup walnuts
- 1/4 cup olive oil
- 2 lemons juiced
- 1/4 tsp ginger powder
- 1/4 tsp sea salt
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.
Calories: 336kcal | Carbohydrates: 31g | Protein: 6g | Fat: 24g | Saturated Fat: 2g | Sodium: 220mg | Potassium: 667mg | Fiber: 5g | Sugar: 15g | Vitamin A: 6715IU | Vitamin C: 112mg | Calcium: 139mg | Iron: 2.4mg