Beautiful food is the most appealing. That is why you see chefs everywhere delivering works of art through their creative dishes. When the food is also delicious, you have a true masterpiece. This Roasted Golden Beet & Kale Salad achieves perfection in both categories!
It is such a festive salad with the vibrant colors of nature complimenting each other. So simple and quick to prepare, it is perfect for a holiday dinner party. It can be prepped ahead of time and assembled a bit early, held at room temperature awaiting your dinner service.
You can serve the salad on a large platter or serving dish. It is also beautifully done on individual salad plates decorating your whole table!
Roasted Golden Beet & Kale Salad
Serves 4
Ingredients
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3 medium golden beets, peeled and ends sliced off
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1 bunch kale, about 3 cups with stems removed
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1/4 cup pomegranate seeds
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1/3 cup chickpeas, rinsed and drained
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1 small garlic clove
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Juice of 1/2 lemon (Meyer lemons are best!)
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Olive Oil
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Kosher salt
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Freshly ground pepper
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1-2 tablespoons Parmesan cheese, grated
Instructions
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Preheat oven to 425 degrees. Spiralize beets and place them on a parchment covered baking sheet. Drizzle olive oil on top and toss to ensure it’s evenly spread on the noodles. Sprinkle with a little bit of salt and pepper. Bake for 12-15 minutes until tender crisp and beginning to turn slightly golden on the edges.
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Place kale in a bowl. Drizzle some olive oil and salt, and massage kale leaves so they soften.
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Finely chop your garlic. You want it to form a paste, so try adding a little bit of salt into it to soften. Keep chopping until it is very fine and gooey.
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Toss garlic in kale with the lemon juice.
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Top with chickpeas, pomegranate seeds, and beet noodles. Sprinkle with Parmesan cheese.
Notes
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Make sure you massage the kale leaves well. It transforms the bitter dry leaves into something sensational!
(click here) for printable recipe