Lemon Kale Beet Salad

Prep Notes

Originally Posted on June 23, 2015

Prep time:  10 mins
Cook time:  45 mins
Total time:  55 mins

  • 3 Tbsp. extra-virgin olive oil
  • 1 clove garlic, peeled
  • 3 large fresh beets
  • 1 Tbsp. water
  • 1 spring fresh rosemary
  • ½ red onion, thinly sliced
  • 1 head kale, finely chopped and stems removed
  • 1 Tbsp. finely chopped fresh cilantro
  • Juice of 1 large lemon
  • pinch fresh lemon zest
  • sea salt and freshly ground pepper, to taste

  1. Preheat oven to 350 degrees F.
  2. Set the beets, garlic and rosemary on a large piece of parchment paper. Drizzle with 1 tablespoon of oil, water, a pinch of sea salt and pepper. Fold the parchment paper into a pouch and fold over the edges to seal the beets inside.
  3. Transfer to the oven and cook until beets are tender, about 45 minutes. Remove from oven; set aside to cool.
  4. Rub the skins from the beets using a paper towel once the beets are cooled then thinly slice the beets and garlic (or cut into cubes).
  5. Transfer to a large bowl with 2 Tbsp. remaining olive oil and the remaining ingredients; gently toss to combine and serve. Season to taste with sea salt and pepper.

Author: Amie Valpone
Serves: 4
Courtesy of:  The Healthy Apple
Gluten-Free, Dairy-Free, Soy-Free, Sugar-Free, Paleo, Grain-Free, Vegan, Vegetarian

Cooking Time