Ingredients:
- 4 small beets, peeled and cubed (1-1.5 cm squared)
- 2 small bunches of kale, cleaned, deveined and coarsely chopped
- ½ garlic bulb
- 1 tsp olive oil
- Olive oil sprayer
- ¼ cup low fat feta cheese
- 3 Tbsp balsamic glaze (no sugar added)
- ¼ tsp ground black pepper
Methods:
- Preheat oven to 350 F
- If you have a garlic roaster – prepare garlic with 1 tsp olive oil in roaster – if not, place garlic and oil in a tin foil ‘boat’.
- Toss 1 lightly with 5, place on baking sheet
- Place garlic roaster or tin foil boat on the center of baking sheet with the beets, roast for 25 minutes
- Remove from oven, and reduce heat to 300 F
- Toss 2 lightly with 5, place on baking sheet and roast for 5 – 7 minutes
- Once cooled, mince 3
- Toss 1, 2, 3, 6, 7 and 8 together in serving bowl – enjoy!
- Makes 4 servings
Discussion:
- Balsamic glaze can be purchased pre-made or can be made at home by simply bringing to a boil ½ cup good quality balsamic vinegar and letting simmer for 12 minutes. Will store in the fridge for months if not all is used.
Nutrition Facts Beet & Kale Salad |
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4 Servings | ||
Amount Per Serving |
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Calories | 136.6 | |
Total Fat | 6.0 g | |
Saturated Fat | 2.2 g | |
Polyunsaturated Fat | 0.3 g | |
Monounsaturated Fat | 2.5 g | |
Cholesterol | 7.5 mg | |
Sodium | 239.0 mg | |
Potassium | 284.5 mg | |
Total Carbohydrate | 15.6 g | |
Dietary Fiber | 3.1 g | |
Sugars | 6.6 g | |
Protein | 6.6 g |