Roasted Beet Salad Recipe
baby kale, pomegranate vinaigrette, toasted pistachio (gluten free, vegan)
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
Roasting the Beets
Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the oven for 45-60 minutes or until tender. Allow to cool, then peel and slice into wedges.
Making the Vinaigrette
In a small bowl, whisk together 1/4 cup of pomegranate juice, 2 tablespoons of olive oil, 1 tablespoon of maple syrup, salt, and pepper to taste.
Assembling the Salad
In a large bowl, combine the baby kale, roasted beet wedges, pomegranate seeds, and toasted pistachios. Drizzle with the pomegranate vinaigrette and toss gently to combine.