Roasted Beet, Leek, and Kale Salad
Prep Time
55 minutes
Number of Servings
4
Ingredients

Salad

  • 4 medium beets, peeled and sliced
  • 2 medium leeks, trimmed and washed carefully (white base and first inch of green chopped)
  • 4 Tbsp extra-virgin olive oil, divided
  • [q:1/2] tsp sea salt, divided
  • [q:1/4] tsp ground black pepper
  • 1 tsp Italian herb seasoning
  • 12 medium kale leaves, ribs cut out, leafy part sliced into large bite-sized pieces
  • [q:1/4] cup pistachios, chopped
  • 2 Tbsp crumbled feta cheese (optional)

Dressing

  • 4 Tbsp extra-virgin olive oil
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp honey
  • 1 medium garlic clove, diced
  • 1 tsp dried oregano
  • [q:1/8] tsp sea salt
Directions
  1. Preheat oven to 395˚.
  2. Toss beets and leeks in a medium bowl with 2 tablespoons of the oil, [q:1/4] teaspoon of the salt, the black pepper, and the Italian seasoning. Stir to coat well. Arrange beets and leeks on a rimmed baking sheet and roast for 35 to 45 minutes, until tender but still firm.
  3. Meanwhile, toss kale in a small bowl with remaining 2 tablespoons oil and remaining [q:1/4] teaspoon salt. Spread on a baking sheet. Roast for 10 to 15 minutes, until crisp.
  4. Heat a small sauté pan over medium heat. Add pistachios, stirring frequently until warmed through; don’t allow nuts to brown.
  5. Whisk together dressing ingredients in a bowl. When ready to serve, place kale on a serving platter, drizzle dressing over and toss gently. Add beets and leeks and garnish with nuts and cheese, if using. Serve warm or at room temperature.
Nutrition Info
415 Calories, 7 g Protein, 27 g Carbohydrates, 6 g Fiber, 33 g Total fat (5 g sat), 531 mg Sodium, [nutrition:5] Vitamin C, K, Folate, [nutrition:3]​ Vitamin A, B6, E, [nutrition:2] Calcium, Phosphorus, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), Iron, Magnesium, Potassium, Zinc