Fizz Kale Salad with Roasted Garlic-Bacon Dressing and Beets
Fizz Kale Salad with Roasted Garlic-Bacon Dressing and Beets might be just the side dish you are searching for. This recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 153 calories, 4g of protein, and 10g of fat. This recipe serves 6. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. It is a good option if you're following a gluten free and primal diet.
Instructions
Remove white papery skin from garlic head (do not peel or separate cloves). Wrap head in foil. Arrange yellow beets on a large sheet of foil; wrap tightly. Repeat procedure with red and striped beets.
Bake garlic and beets at 350 for 1 hour or until beets are tender; cool 10 minutes. Separate garlic cloves; squeeze to extract garlic pulp. Discard skins.
Combine garlic pulp, oil, and next 6 ingredients (through pepper) in a small bowl, stirring with a whisk.
Place kale in a large bowl.
Heat a medium skillet over medium heat; add bacon. Cook 5 minutes or until crisp, stirring occasionally. Increase heat to high. Stir in garlic mixture; remove from heat.
Pour hot bacon mixture over kale, tossing to coat.
Peel beets; discard skins.
Cut beets in half. Arrange over kale mixture.