Roasted Beet Citrus Kale Salad

It never hurts to have a little more vegetable in your Christmas. Of course, it has to be the classic Christmas colours – green and red. Here’s one for the holidays: Roasted Beets on a bed of fresh greens, laced with citrus vinaigrette and then topped with candied pecans, pumpkin seeds, dried cranberries and feta cheese.

Roasted Beet Kale Salad

MAKES: 4 SERVINGS.
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REPARATION TIME: 10 MINUTES.
COOK TIME: 50 MINUTES.
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EQUIPMENT: Salad Spinner, Jar with Lid, Cutting Board and Knife, Measuring Spoon and Cup, Vegetable Peeler, Oven, Large Mixing Bowl  

Ingredients

Vinaigrette
Makes  1.2 cup (300 mL) 

  • 1 Orange – Juice and Zest
  • 1 Tbsp (15mL) Ginger Powder
  • 1 Tbsp (15mL) Mustard Powder
  • 2 Tbsp (30mL)  Apple Cider Vinegar or Champagne Vinegar
  • 1 Tbsp (30mL) Honey
  • 1 Tbsp (15mL) Lemon Juice
  • 1/2 cup (125 mL) Olive Oil
  • Fresh Ground Black Pepper
  • Pinch of Salt

Method

  1. Wash and peel beets. Wrap in aluminum foil and Bake at 400 degrees Fahrenheit for 45-60 minutes. Tip: roast this ahead for easy-use later, beets keep well stored in an airtight container in the refrigerator for up to 3 to 5 days. To reduce cooking time, try cutting in quarters first (This increases the surface area the heat can work with on the vegetable!). 
  2. Once the beets are cooked (knife or fork cuts into the centre of the beet easily), remove foil and cut into quarters if not already done so. Set aside to cool.
  3. Remove leaves of kale from stem and place in salad spinner. Rinse under running water for 1 minute. Spin until dry and set aside for use later.
  4. Toss cooled beets on top of greens. Crumble in feta cheese and mix citrus vinaigrette to taste. Top with maple candied pecan crunch as desired.

Nutritional Facts

Vinaigrette: Per Serving (2 Tbsp or 30mL)

Calories: 115 kcal
Fat:  12 g
Carbohydrates: 3.5 g
Fiber: 0.2 g
(Net Carbohydrate:  3 g)
Protein: 0.1 g


A source of:

Potassium
Carbohydrate
Fat


Salad: Per Serving  (All ingredients without dressing)

Calories: 213 kcal
Fat: 10.7 g
Carbohydrates: 25 g
Fiber: 5 g
(Net Carbohydrate:  20 g)
Protein: 7 g


A source of:

Potassium
Carbohydrate
Fiber
Protein
Vitamin A
Calcium
Folate
Nearly 4 Servings of “Vegetables and Fruit” and Half a Serving of “Meats and Alternative” of Canada’s Food Guide in each portion

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