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Author Notes: This "super" salad is chock-full of ingredients that provide wonderful nutritional benefits plus it's completely addicting. Super nutrition in a bowl! I had never been a fan of beets before...then I made this salad. The sweet, tart crunch of apple balances the earthy flavor of tender beets nicely. —delicioushappens.com
Roasted Beet and Apple Salad
- 3 large red beets, peeled and diced
- 2 large Granny Smith Apples, peeled and diced
- 2 cups sliced kale (stems removed and discarded)
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon extra-virgin olive oil
- 3/4 cup cooked quinoa
- 1/2 cup raw or toasted walnuts
- 1/2 cup goat cheese, crumbled
- Preheat the oven to 350. Place the diced beets on a sheet of aluminum foil and drizzle with the olive oil. Fold the foil so the beets are sealed and place on a large cookie sheet. Roast in the oven for 15-20 minutes or until a fork pierces easily into the beets. You want them soft but still a little firm. Remove the beets from the oven and set aside to cool. Add the kale, lemon juice and a drizzle of olive oil. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Add the apple, beets. Drizzle some walnut vinaigrette over ingredients and toss. Add the quinoa and walnuts and gently toss again. Garnish with goat cheese.
- 1/4 cup sherry vinegar
- 1 teaspoon Dijon Mustard
- 1/2 cup extra-virgin olive oil
- 1/4 cup walnut oil
- 1/2 teaspoon clover honey
- pinches kosher salt and freshly ground black pepper to taste
- Combine the vinegar, honey and mustard in a bowl. While whisking, slowly pour a steady stream of the olive oil and walnut oil. Season with salt and pepper.