Roasted Beet Salad
Recipe by: Roche Bros
Servings
4
Prep time
15 minutes
Cook time
75 minutes
Calories
349 kcal
Ingredients
Directions
- Preheat oven to 425°. Wrap each beet in foil; place directly on oven rack and roast 1 hour or until tender. Let beets cool completely; remove foil. Carefully peel beets; cut into 1 1/2-inch pieces.
- In large bowl, toss kale, garbanzo beans and 2 tablespoons oil; spread in single layer on rimmed baking pan. Roast kale mixture 15 minutes or until golden brown, stirring once.
- In large bowl, whisk lemon juice, salt, pepper and remaining 1 tablespoon oil; fold in kale mixture. Makes about 5 cups salad.
- Serve salad topped with beets, avocado, cheese, cashews and chives.
Nutritional Facts
- Calories: 349
- Total Fat: 27g
- Saturated Fat: 6g
- Sodium: 496mg
- Total Carbohydrates: 25g
- Fiber: 9g
- Protein: 7g