Gluten-Free, Dairy-Free, Soy-Free, Sugar-Free, Paleo, Grain-Free, Vegan, Vegetarian
kale salad, beets, salad, lemon
Servings: 4 people
Calories: 148 kcal
extra-virgin olive oil
large fresh beets
spring fresh rosemary
finely chopped and stems removed
finely chopped fresh cilantro
Juice of 1 large lemon
fresh lemon zest
sea salt and freshly ground pepper
Preheat oven to 350 degrees F.
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.
Transfer to the oven and cook until beets are tender, about 45 minutes. Remove from oven; set aside to cool.
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).
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.
Superfood Lemon Kale Beet Salad
Amount Per Serving
Calories from Fat 108
% Daily Value*
Saturated Fat 2g13%
Vitamin A 3516IU70%
Vitamin C 44mg53%
* Percent Daily Values are based on a 2000 calorie diet.