Beet Salad Recipe
Roasted beets with kale, pistachio, and ginger vinaigrette.
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Roast the Beets
Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes, or until tender. Allow to cool, then peel and chop into bite-sized pieces.
- 2
Prepare the Vinaigrette
In a small bowl, whisk together olive oil, apple cider vinegar, grated fresh ginger, and honey. Season with salt and pepper to taste.
- 3
Massage the Kale
In a large bowl, add the chopped kale. Drizzle with a little olive oil and massage the leaves for about 2-3 minutes until they soften.
- 4
Assemble the Salad
Add the roasted beets and pistachios to the bowl with the kale. Drizzle the ginger vinaigrette over the salad and toss gently to combine.
- 5
Serve
Divide the salad into serving bowls and enjoy!
