Roasted Kale & Beet Salad

Roasted Kale & Beet Salad

with Figs and Goat Cheese

Select Qty: Dinner for

SHARE:

You may be alarmed when you come face-to-face with the huge pile of kale necessary to make this salad. Don’t be frightened! After a roast in the oven, the leaves wilt and become more manageable (and more delicious!). The beets also transform from earthy root vegetables to sweet and soft golden nuggets. A rich balsamic dressing and a bit of salty goat cheese and this main-dish salad is ready to devour.

  • Servings: 2 or 4
  • Calories: 860 per serving
  • Est. Cooking Time: 30 min
  • Allergens: Milk
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Viognier
  • Hefeweizen

INGREDIENTS:

  • Balsamic Vinegar
  • Golden Beets
  • Goat Cheese
  • Dried Figs
  • Kale
  • Maple Syrup

EQUIPMENT YOU'LL NEED:

  • 2 Large Sheet Pans lined with Foil
  • Large Bowl
  • Medium Bowl
  • Peeler
  • Small Bowl
  • Whisk

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil

INGREDIENTS 411:

  • Ingredients are gluten-free, but not handled in a gluten-free facility.

Tips & Techniques:

Exclusive video demonstrations of the skills you’ll need to bring this meal to life.