Kale and Roasted Beet Salad with Maple Balsamic Dressing

Name: Kale and Roasted Beet Salad with Maple Balsamic Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar (good quality); 5 smalls roasted beets (red and/or golden) - for roasting instructions, click here; 1 Dash cayenne; 59 milliliters extra virgin olive oil; 118 milliliters crumbled feta or goat cheese (optional - omit to keep vegan/pareve); 1 bunch curly kale; 1 Tbsp fresh squeezed lemon juice; 79 milliliters real maple syrup, divided; 118 milliliters pecans; 8 servings Parchment or wax paper

Kale and Roasted Beet Salad with Maple Balsamic Dressing is a gluten free, primal, and vegetarian side dish. This recipe serves 8. One serving contains 210 calories, 5g of protein, and 14g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up extra virgin olive oil, real maple syrup, goat cheese, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

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Kale and Roasted Beet Salad with Maple Balsamic Dressing

Ingredients you will need

Maple Syrup

Beet

Kale

Ingredients5-6 small roasted beets (red and/or golden) - for roasting instructions, click here1/2 cup pecans1/3 cup real maple syrup, divided

Ingredients you will need

Maple Syrup

Beet

Dash of cayenne1 bunch curly kale2 tbsp balsamic vinegar (good quality)1 tbsp fresh squeezed lemon juice1/4 cup extra virgin olive oil1/2 cup crumbled feta or goat cheese (optional - omit to keep vegan/pareve)You will also need

Ingredients you will need

Balsamic Vinegar