Roasted Golden Beet & Kale Salad
ONE OF MY STAPLE FALL RECIPES!
On a scale from one to ten, I’m probably around a 14 when it comes to how much I love roasted vegetables. Even during the warm summer months, I’ll risk heating up the house to get the oven going for a good batch of roasted veggies. And as the season cools down, a warm oven is a welcome part of a home.
This salad is perfect for when the season starts changing and you’re looking to transition away from salads, and towards… warm salads! This dish is almost all roasted vegetables – so I consider it a salad. What’s the dressing? Well, the dates cooked in olive oil create a sweet sauce that balanced perfectly with the earthiness of the beets and highlights the natural sweetness that roasting your vegetables creates!
This salad is…
GLUTEN-FREE
VEGETARIAN
DAIRY-FREE AND VEGAN
PLANT-BASED
NUTRIENT-RICH
& COMPLETELY CREATED OUT OF WHOLE FOODS!
As I mentioned, the flavors are the perfect balance between sweet and earthy – so for those of you who are on the fence about beets, this is a great way to try them out! Golden beets are milder in flavor and sweeter than the traditionally used red beets. Plus, the color is incredible and makes for a beautiful dish for any meal!
Roasted Golden Beet & Kale Salad
Prep Time: 15 min
Cook Time: 30 min
Servings: 4
INGREDIENTS
2 golden beets, halved and sliced
1 kale, bunch
2 zucchini, medium, sliced
8 dates, diced
12 baby carrots, halved length wise
2 c garbanzo beans, canned or soaked
1 garlic clove, diced
2 tbsp. olive oil
salt, to taste
INSTRUCTIONS
Preheat oven to 400 degrees F and prepare a cookie sheet with tin foil and a non-stick spray or olive oil.
After vegetables are prepped, arrange the beets, zucchini, and carrots on the cookie sheet.
Bake in for 20-25 minutes; check and shift around slightly around 15 minutes. If you prefer crunchier veggies, lean towards the 25-minute mark.
While vegetables are baking, in a medium pan heat olive oil to a medium range heat.
Add garlic and dates and sauté until the oil thickens a little and becomes syrupy.
Drain and rinse the garbanzo beans, and add them to the pan. Cook until crisp and starting to brown, 5-8 minutes
Remove from heat.
Wash and de-stem the bunch of kale, and tear the leaves into smaller, bite-sized pieces.
Once roasting vegetables are to your desired caramelization, remove from oven and add to the pan with date and garlic mixture. Stir to mix.
Reapply oil to the cookie sheet and add the kale in an even layer. Spray the kale with a little oil as well.
Bake kale for 4-5 minutes. **It crisps up VERY quickly, so keep an eye on it.
Once kale is out of the oven, top with vegetable mixture. Serve either from the pan, or transfer into serving vessel of choice.
Serve and enjoy!
NUTRITION INFO (1 SERVING)
Calories: 272, Fat: 9g, Carbohydrates: 46g, Fiber: 12g, Sugar: 20.5, Added Sugar: 0g, Protein: 10.6g
MORE PROTEIN?
Add a favorite protein source! Grilled chicken or steak would taste great.
My favorite? Top with a serving of goat cheese.
MAKE IT PALEO
Skip the beans and utilize another protein source.
Try this recipe out this week for dinner, or meal prep it over the weekend for lunches. Better yet, back-burner it in your mind as the perfect healthy side dish to bring to any of your upcoming holiday parties!
I adore this recipe and make it frequently. I hope you enjoy as much as I do, and that this mix of veggies finds it’s way into your oven more than once this fall!
xx,
mallory