Warm Kale, Quinoa & Balsamic Beet Salad
Ingredients
Balsamic Beets
-
2
bunches
baby beets
-
½
cup
balsamic vinegar
-
3
tablespoons
brown sugar
-
2
tablespoons
olive oil
-
to taste
sea salt
-
to taste
ground black pepper
Kale, Quinoa, Assembly
-
½
cup
quinoa
-
1
bunch
curly kale
-
2
tablespoons
olive oil
-
1
clove
garlic
-
1
teaspoon
smoked paprika
-
to taste
sea salt
-
to taste
ground black pepper
-
to finish
pecorino romano shavings
Instructions
- Preheat the oven to 400°F.
- Place the trimmed beets in a dish and add balsamic vinegar, olive oil, brown sugar, salt, and pepper.
- Cover the dish with foil and roast for 30 minutes.
- Remove the foil, stir the beets, and continue roasting for another 20 minutes until tender.
- In a saucepan, cook the rinsed quinoa with 1 cup of water and a pinch of salt until mostly cooked.
- In a large pot, heat olive oil, add garlic and smoked paprika, and stir until fragrant.
- Add quinoa and half of the kale, stirring until the kale wilts slightly.
- Add the remaining kale, season with salt and pepper, and stir until slightly wilted.
- Transfer the kale and quinoa mixture to a serving bowl.
- Arrange the roasted beets on top, drizzle with balsamic cooking liquid, and scatter pecorino shavings before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
5mg
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