![]() It’s high in vitamins A, C, and K, and is also a good source of fibre and potassium. Kale – This green, leafy vegetable is all the rage these days and reasonably so.With all of those vibrant colours, this roasted beet and carrot salad is a nutrient powerhouse! Let’s break down the nutritional benefits of each of these colourful vegetables: Keep scrolling to the recipe card below for the full printable recipe! Serve the roasted beet and carrot kale salad cold or at room temperature.Allow salad to sit for at least 30 minutes to allow the flavours to combine.Add vegetable mixture to the bowl with the kale and toss with the dressing until well combined. Remove vegetables from the oven and allow them to cool for 5 minutes.In a small bowl or mason jar, mix together the lemon juice, maple syrup and Dijon mustard until combined.Add remaining tablespoon of olive oil and massage into kale leaves with clean hands until the leaves are bright green and tender, about 2-5 minutes. Meanwhile, place the chopped kale in the same bowl where the beets and carrots were.Roast for an additional 10-15 minutes or until the vegetables are just tender. Remove from oven and toss the shallots and pumpkin seeds with the beets and carrots on the baking sheet.Add carrots and beets to a large sheet pan in a single layer and roast in oven for 15 minutes.In a large mixing bowl, combine beets, carrots, 2 tablespoons of the olive oil and salt and pepper. You could also sub in honey if you don’t have maple syrup. Maple syrup: Opt for 100% pure maple syrup.Look for dried cranberries that are lower in sugar or naturally sweetened if you can find them. ![]() It’s a great way to add in a pop of sweetness.
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