This Kale salad with roasted beets and apples is the perfect fall dish. The sweetness of the apple and beets pairs perfectly with the earthiness of the kale, and the Lemon Dijon Dressing adds a touch of zing. This salad is healthy, delicious, and easy to make – perfect for a busy weeknight dinner. Give it a try!
How to Prepare
PREHEAT OVEN. Preheat the oven to 400 degrees Fahrenheit.
ROAST BEETS. Trim the ends of the beets and scrub them clean. Wrap each beet individually in aluminum foil and place in a baking dish. Bake the beets for about 50 to 60 minutes. Halfway through cooking, poke the beets with a knife or fork to judge the remaining cooking time.
CHOP BEETS. Once the beets are done, remove them from oven and take out of foil. Cool beets enough to handle, then peel away the skin and chop into bite-sized pieces.
ASSEMBLE SALAD. Add chopped kale and avocado to a large serving bowl. Add the Lemon Dijon Dressing and massage the salad until the kale is wilted and the ingredients are well mixed. Top the salad with chopped beets, apples, and hemp seeds before serving.
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