Roasted Kale with Beets and Figs

Roasted Kale with Beets and Figs

This hearty salad is a perfect introduction to autumn cooking. Beets and figs are always super tasty with a drizzle of balsamic vinegar, and the roasted kale adds a bit of crunch. Enjoy with goat cheese if your diet allows!

Serves 2

INGREDIENTS

  • Bunch of Kale
  • 4 Beets
  • 6 Fresh Figs
  • 3 tbsp Olive Oil
  • 2 tbsp Balsamic Vinegar
  • Salt

INSTRUCTIONS

  1. Preheat the oven to 220ºC (425 Fahrenheit).
  2. Cut the beets into chunks and place on an oven tray.
  3. Drizzle with olive oil and balsamic vinegar.
  4. Roast for approximately 20 minutes.
  5. Wash the kale and chop off the bottom of the stems (some prefer to remove the stems entirely).
  6. Chop the kale into smaller slivers.
  7. Once the beets begin to soften, add the kale to the oven tray and continue roasting for another 5–10 minutes.
  8. Sprinkle with salt.
  9. Stem and slice the figs into eighths.
  10. Pour the roasted ingredients into a large salad bowl.
  11. Top with fresh beets and serve warm.
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