Roasted Beet Salad with Crispy Kale and Almonds | Recipe Cart
Mediterranean-Style roasted beet salad with crispy kale and slivered almonds. A simple lemon-honey vinaigrette with a hint of piney rosemary brings it all toget
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 getrecipecart.com.
Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Nonstick skillet
- Chef's knife
- Cutting board
- Peeler
- Serving platter
- Microwave
- Measuring spoon
- Spoon
- Kitchen towel
- Paring knife
Ingredients
- 1 bunch kale, well cleaned and ribs removed (about 8 ounces kale leaves)
- 2 1/2 lb/ 1133 g beets (6 to 7 beets) washed, dried and peeled
- salt
- 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
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