The roasted sweet beet and spicy baby kale get tossed together with roasted chicken breast, buttery avocado, creamy goat cheese, sweet tangerines, candied pecans and a delicious honey Dijon & shallot vinaigrette.

My latest food obsession: THE ROASTED BEET!!! OH MY!

I thought I’d share a yummy salad that would be right in line with our fitness goals.  My newest obsession with roasted beets led me to give the trending Roasted Beet and Kale salad a whirl. OMG! Roasted beets are everything because this particular preparation brings out all of that stored sweetness. I combine them and baby kale {because raw adult kale is simply not palatable for me at least} with roasted chicken breast, buttery avocado, creamy goat cheese, sweet tangerines, and candied pecans. I tossed it in a delicious honey Dijon & shallot vinaigrette and oh my YUM! I’m so overjoyed that this recipe leaves leftover dressing because now I put it on everything! I’m convinced that it would even make shoe leather a delicious treat. J

This Roasted Beet and Kale Salad was nothing short of amazing! Now…we’re not HUGE salad fans over here but the family and I are going crazy over this one! The hubby definitely wanted more but I don’t know, maybe he was just really hungry that Sunday after church. I was actually saddened shortly after finishing the bowl because it was just that spectacular!

Ok guys…I shan’t mention that I haven’t been to anybody’s gym in eons. I prefer the art of praise and ballroom dancing…just not simultaneously. 🙂 And if I’m being completely honest, I haven’t really done those in a while either. Soooo…I mention this because I just might need a bit of encouragement every now and then from you fitness gurus. After all, I do recognize that our bodies are temples of the Holy Spirit and that we are to honor God with them. – 1 Corinthians 6:19-20 (NLT). It was so nice sharing this healthy and delicious Roasted Beet and Kale Salad with you all today and I certainly hope you’ll give it a try. Say Grace and enjoy!  🙂

Ya’ll, this salad is so BOMB!! That honey Dijon & shallot vinaigrette tho!!! I’m convinced that it would even make shoe leather quite tasty!! 🙂 You’ve just got to make this!!

Roasted Beet & Baby Kale Salad

Felesha Bell

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Ingredients

  

• 4 beets scrubbed and washed
• 1 ½ tsp. extra virgin olive oil
• 1 ½ tsp. orange juice
• Kosher salt and pepper
• 1 large bone-in skin-on chicken breast roasted (after roasting, remove skin, debone and dice)
• 2 c. baby kale
• ½ avocado
• 1 halo sectioned
• 1/3 c. crumbled goat cheese
• ½ c. candied pecans
• Dressing makes about a cup
• 1 shallot minced
• 2 T. white wine vinegar
• 2 heaping T. Dijon mustard
• Juice from 2 halos
• 1 T. honey
• ¼ tsp. salt
• ½ tsp. pepper
• ½ c. extra virgin olive oil

Instructions

 

• Preheat the oven to 425 degrees.
• Place the beets on a baking sheet lined with foil and drizzle the juice of the halo, the olive oil and salt and pepper on top. Wrap the beets in the foil to form a pouch.
• Roast in the oven for 60-75 minutes depending on their size.
• Allow to cool to room temperature and peel the skin off of each beet.
• Slice into discs and then into half-moons.
• Add the baby kale, avocado, diced chicken, halo sections, candied pecans, goat cheese and prepared beets to a large bowl.
• Make the Dressing - Combine all the ingredients in a mason jar. Close the lid and shake for about 1 minute. Taste and adjust the salt and pepper.
• Pour the dressing over top and toss. Say Grace and enjoy!

Tried this recipe?Let us know how it was!