Eat More Kale! It’s so delicious in a Kale & Roasted Beet Salad made with My Favorite Salad Dressing.

Bonus: The leftovers are even better the next day! #zerowaste

Steps for a simple, healthy Kale & Roasted Beet Salad:

• Kale – trim the kale stalks(toss out), slice the leafy parts into small pieces, wash, spin dry, and set aside.
• Beets – wash, wrap in aluminum foil, place on a jelly-roll pan to catch any drips, roast in a preheated 400ºF oven for 1 1/4 hours, peel while still warm, rinse under water, dice and set aside.
• Salad Dressing – in a mini Cuisinart® chop a couple of garlic cloves, add the remaining ingredients, pulse a few times and set aside.
• Avocado – slice with an avocado slicer and set aside.
• Feta cheese – crumble the feta cheese.
• Tossing the salad – a couple of hours before serving the Kale & Roasted Beet Salad, toss the kale with the desired amount of salad dressing. About 3 tablespoons for 1 head of kale should be plenty. At serving time, toss in some roasted beets and feta cheese.
• Serving the Kale & Roasted Beet Salad – serve with avocado slices on the side.
• Eat more kale!
  5 from 1 vote

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  My Favorite Salad Dressing

  So delicious and extremely easy to make. Make it one time . . . you will never go back to store-bought salad dressings!

  Ingredients

  • 3 garlic cloves, peeled
  • juice of 1 large lemon
  • 1 T. dried Italian seasonings
  • 1 t. Dijon mustard
  • 1 t. salt
  • freshly ground pepper to taste
  • 1 cup extra-virgin olive oil

  Instructions

  1. In the bowl of a mini Cuisinartº, mince the garlic.

  2. Add the remaining ingredients, pulse a few times to emulsify the mixture.

  3. Pour into a jar; refrigerate.

     Before tossing with salad, bring to room temperature.

  4. *Salad dressing will keep several days in the refrigerator.