- Roasted Beet Salad
Roasted Beet Salad
Meal Tags: Dinner, Lunch, Salad, Side
Dietary Tags: Egg-free, Gluten-free, Pescatarian, Vegetarian
- 6 beets, trimmed
- 1/4 cup olive oil
- 3 tbsp balsamic vinegar
- 1 tsp maple syrup
- 1 tsp Dijon mustard
- Salt and pepper to taste
- 6 cups green kale, thinly sliced
- 1/4 red onion, thinly sliced
- 1/2 cup toasted walnuts
- 1/2 cup crumbled blue cheese
Preheat the oven to 375°F.
Wash the beets and dry them thoroughly. Coat them with oil and wrap them individually in foil and roast them until they are fork tender, approximately 1 hour. Once cooked, remove the beets from the oven and allow them to cool. Once cool, use paper towel to gently peel away the skin. Dice the beets up and set them aside.
In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, and Dijon mustard.
Arrange the kale in a large serving dish. Top it with the roasted beets, onion, walnuts, blue cheese, and the dressing.
Serve immediately or store in the refrigerator for up to 4 days.