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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Roasted Beet and Kale Salad Recipe

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This recipe for Roasted Beet and Kale Salad is from The Crouch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 large beets
1 T olive oil
salt and ground black pepper to taste
1 bunch fresh kale, cut into bite-size pieces
½ cup chopped cashews
¼ cup dried cherries or cranberries
2 T raisins
½ cup apple cider
½ lemon, juiced
1 T Dijon mustard
2 cloves garlic, minced
2 tsp apple cider vinegar
2 T olive oil, or more to taste
Directions:
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

2. Trim roots and stems from beets. Coat beets with 1 tablespoon olive oil and sprinkle with salt and black pepper. Place beets onto prepared baking sheet.

3. Roast beets for 30 minutes; turn beets over and continue roasting until tender, 30 minutes to 1 hour more. Let beets cool. Peel skins from beets and cut into 1-inch cubes. Toss cooked beets with kale, cashews, dried cherries, and golden raisins in a large salad bowl.

4. Whisk apple cider, lemon juice, Dijon mustard, garlic, and cider vinegar in a bowl. Slowly drizzle 2 tablespoons olive oil into apple cider mixture, whisking constantly, until dressing is combined. Pour dressing over salad and toss to coat. Refrigerate at least 1 hour for flavors to blend before serving.
Personal Notes:
Personal Notes:
This is a great recipe for an autumn day.

 

 

 

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