Go Back

Roasted Beet & Baby Kale Salad

Felesha Bell

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!