Winter Beet Salad Recipe
Red & Yellow Heirloom Beets, Kale, Crispy Chickpeas, Sprouts, Honeydew Vinaigrette
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Ingredients
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Salad Ingredients
Method
Salad Preparation
- 1
Prepare the Beets
Preheat the oven to 400°F (200°C). Wash and trim the tops and tails of the heirloom beets. Wrap each beet in aluminum foil and place on a baking sheet. Roast in the preheated oven for 45-60 minutes or until fork-tender. Remove from the oven, let cool, then peel and cut into bite-sized pieces.
- 2
Prepare the Kale
While the beets are roasting, wash the kale thoroughly. Remove the tough stems and tear the leaves into bite-sized pieces. In a large bowl, massage the kale with a pinch of salt for about 2-3 minutes until it becomes tender and slightly wilted.
- 3
Add Crispy Chickpeas
If you haven't prepared crispy chickpeas, drain and rinse a can of chickpeas. Pat them dry, toss with olive oil, salt, and your choice of spices (like paprika or garlic powder). Spread them on a baking sheet and roast at 400°F (200°C) for 20-25 minutes until crispy, shaking the pan halfway through.
- 4
Combine the Salad
In the bowl of massaged kale, add the roasted red and yellow beets, crispy chickpeas, and sprouts. Toss gently to combine all the ingredients.
- 5
Prepare the Honeydew Vinaigrette
In a blender, combine 1 cup of diced honeydew melon, 2 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, salt, and pepper to taste. Blend until smooth and adjust seasoning as needed.
- 6
Serve the Salad
Drizzle the honeydew vinaigrette over the salad just before serving. Toss lightly to coat and enjoy your Winter Beet Salad!