Roasted Beetroot Salad with Walnut and Maple Dressing - alive magazine
This delicious beet salad is as irresistible to eat as it is to look at. Beets are an excellent anti-inflammatory detox food full of powerful antioxidants.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Paring knife
- Vegetable brush
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Serving platter
- Airtight container
Ingredients
- 4 red beets
- 2 yellow beets
- 3 tsp (15 mL) extra-virgin olive oil, divided
- 1 bunch curly leaf kale, washed, trimmed, and stems removed
- 2 Tbsp (30 mL) walnut oil, divided
- 1/8 tsp (0.5 mL) sea salt
- 1 Tbsp (15 mL) lemon juice
- 1 Tbsp (15 mL) seasoned rice vinegar
- 1 tsp (5 mL) pure maple syrup
- 1/2 tsp (2 mL) Dijon mustard
- 1/3 cup (80 mL) chopped walnut halves, toasted
- 1/3 cup (80 mL) crumbled goatsí cheese
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