Roasted Beet Salad
Prep: 15 minutes plus cooling
Roast: 1 hour 15 minutes • Serves: 4
2 cups packed chopped stemmed kale
1 cup drained and rinsed chickpeas
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 medium avocado, peeled, pitted and thinly sliced
1/4 cup crumbled plant-based feta-style or regular feta cheese
1/4 cup roasted salted cashews
1 tablespoon chopped fresh chives
1.Preheat oven to 425°. Wrap each beet in foil; place directly on oven rack and roast 1 hour or until tender. Cool beets completely; remove foil. Carefully peel beets; cut into 1-1/2-inch pieces.
2.In large bowl, toss kale, chickpeas and 2 tablespoons oil; spread on rimmed baking pan and roast 15 minutes or until golden brown, stirring once.
3.In large bowl, whisk lemon juice, salt, pepper and remaining 1 tablespoon oil; add kale mixture and toss. Makes about 5 cups salad.
4.Serve salad topped with avocado, cheese, cashews and beets sprinkled with chives.
Approximate nutritional values per serving (1-1/4 cups):
349 Calories, 27g Fat (6g Saturated), 0mg Cholesterol, 496mg Sodium,
25g Carbohydrates, 9g Fiber, 5g Sugars, 0g Added Sugars, 7g Protein
Smart Swaps:
> Beets are naturally rich in nitrates, which may support healthy blood flow. Roast beets in batches; they keep well and add vibrant color, flavor and nutrition to weekday meals.
