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+ servings
5 from 1 vote
Superfood Lemon Kale Beet Salad
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
Gluten-Free, Dairy-Free, Soy-Free, Sugar-Free, Paleo, Grain-Free, Vegan, Vegetarian
Course: Entree
Cuisine: American
Keyword: kale salad, beets, salad, lemon
Servings: 4 people
Calories: 148 kcal
Author: Amie Valpone
Ingredients
  • 3 Tbsp. extra-virgin olive oil
  • 1 clove garlic peeled
  • 3 large fresh beets
  • 1 Tbsp. water
  • 1 spring fresh rosemary
  • 1/2 red onion thinly sliced
  • 1 head kale finely chopped and stems removed
  • 1 Tbsp. finely chopped fresh cilantro
  • Juice of 1 large lemon
  • pinch fresh lemon zest
  • sea salt and freshly ground pepper to taste
Instructions
  1. Preheat oven to 350 degrees F.
  2. Set the beets, garlic and rosemary on a large piece of parchment paper. Drizzle with 1 tablespoon of oil, water, a pinch of sea salt and pepper. Fold the parchment paper into a pouch and fold over the edges to seal the beets inside.
  3. Transfer to the oven and cook until beets are tender, about 45 minutes. Remove from oven; set aside to cool.
  4. Rub the skins from the beets using a paper towel once the beets are cooled then thinly slice the beets and garlic (or cut into cubes).
  5. Transfer to a large bowl with 2 Tbsp. remaining olive oil and the remaining ingredients; gently toss to combine and serve. Season to taste with sea salt and pepper.
Nutrition Facts
Superfood Lemon Kale Beet Salad
Amount Per Serving
Calories 148 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Sodium 63mg3%
Potassium 399mg11%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 5g6%
Protein 3g6%
Vitamin A 3516IU70%
Vitamin C 44mg53%
Calcium 62mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.