Photo: Anna Pelzer
Roasted Beet and Kale Salad
13 ingredients
20 min + 1 hr
6 servings
openrecipes
"This is an incredibly tasty salad that is packed full of nutrients and vitamins! It is also one that will keep you feeling satisfied longer than most."
Estimated Nutrition (whole recipe, rough)
616
Calories
13g
Protein
28g
Fat
92g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Apple Cider | 1 medium (182g) | 95 |
| Cherry | 1 cup (138g) | 87 |
| Grape | 1/2 cup (76g) | 62 |
| Beet | 1/2 cup (85g) | 35 |
| Kale | 1 cup chopped (67g) | 33 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 large beets
- 1 tablespoon olive oil
- salt and ground black pepper to taste
- 1 bunch fresh kale, cut into bite-size pieces
- 1/2 cup chopped cashews
- 1/4 cup dried cherries
- 2 tablespoons golden raisins
- 1/2 cup apple cider
- 1/2 lemon, juiced
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 2 teaspoons apple cider vinegar
- 2 tablespoons olive oil, or more to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes