INGREDIENTS
3 large beets 1 tbsp. olive oil Salt and ground black pepper to taste 1 bunch fresh kale, cut into bite-sized pieces 1/2 cup chopped cashews 1/4 cup dried cherries 2 tbsp. golden raisins 1/2 cup apple cider 1/2 lemon, juiced 1 tbsp. apple cider vinegar 2 tbsp. olive oil, or more to taste DIRECTIONS Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil. Trim roots and stems from beets. Coat beets with 1 tablespoon olive oil and sprinkle with salt and black pepper. Place beets onto prepared baking sheet. Roast beets for 30 minutes; turn beets over and continue roasting until tender, 30 minutes to 1 hour more. Let beets cool. Peel skins from beets and cut into 1-inch cubes. Toss cooked beets with kale, cashews, dried cherries and golden raisins in a large salad bowl. Whisk apple cider, lemon juice, Dijon mustard, garlic, and cider vinegar in a bowl. Slowly drizzle 2 tablespoons olive oil into apple cider mixture, whisking constantly, until dressing is combined. Pour dressing over salad and toss to coat. Refrigerate at least 1 hour for flavors to blend before serving.
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