Roasted Beet Salad with Crispy Kale and Almonds | Recipe Cart | Recipe Cart

Ingredients

• 1 bunch kale, well cleaned and ribs removed (about 8 ounces kale leaves)
• 2.5 lb/ 1133 g beets (6 to 7 beets) washed, dried and peeled
• salt and pepper
• Extra virgin olive oil (I used Early Harvest)
• 1 shallot, sliced
• 3 tbsp slivered almonds
• 1/4 cup extra virgin olive oil (I used Early Harvest Greek olive oil)
• 2 tbsp lemon juice (juice of 1 lemon)
• 3 tbsp/63 g honey
• 1 garlic clove, chopped
• 1 1/4 tsp/ 1.5 g dried organic rosemary