ROASTED BEET AND KALE SALAD

This roasted beet and kale salad is crowned with cranberries and walnuts for a delicious, healthful and nutrient dense salad.

while the climate is as hot as it's far proper now in Southern California (good day: a hundred degree temps!) – it’s time for a few cold, fresh salads. but on occasion you need to turn up the heat to cool off – ha! due to the fact with this recipe you do have to show at the oven to roast the beets. And hot weather + oven = no bueno. but worry not, I do have a solution! surely roast the beets at night time, when it’s some distance 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 wanted.

So why do i love beets so much? well, masses of motives. Beets are excessive in several vitamins, minerals and phytonutrients, such as nutrients A, B and C, potassium, magnesium, fiber, phosphorus an iron, amongst hundreds of others. They’re also a splendid cleanse for the liver and work as a purifier for the blood. Oh, additionally they simply flavor accurate!

ingredients

• 4 cups kale, chopped
• three beets
• half cup dried cranberries
• half cup walnuts

Dressing

• 1/four cup olive oil
• 2 lemons, juiced
• 1/4 tsp ginger powder
• 1/four tsp sea salt

instructions

1. Preheat the oven to four hundred ranges fahrenheit.
2. cut the stems off the beets and wash the out of doors thoroughly. Wrap the beets in aluminum foil and place on a baking sheet. cook within the oven for 1 hour, then do away with and allow cool barely. whilst the beets are cool enough to address, eliminate the aluminum foil and gently rub off the pores and skin. Slice the beets, location on a plate and and refrigerate for 20 mins.
3. place the chopped kale in a bowl. add the beets, cranberries and walnuts. Drizzle the dressing and mix to mix before serving.