Recipe: Roasted Beet Salad

Ingredients

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Wash and trim the beets about an inch from the stem end, as needed. Place into a roasting dish covered with foil or wrap the beets in foil individually and place in an uncovered dish to catch any liquid. Bake for about 40–60 minutes or until the beets are easily pierced with a fork. When done, allow the beets to cool enough to handle comfortably. 
2. When beets are cool, trim the ends and peel. The thin skin should come off easily when rubbed with your fingers. Chop the beets into bite-size pieces. Place into a large bowl. 
3. Wash and destem the parsley and kale. Chop finely and add to large bowl with the beets. 
4. If using raw nuts or seeds, place on a cookie sheet and roast in the oven for about 10 minutes at 350 degrees Fahrenheit, checking often to prevent burning. Seeds can also be toasted in a skillet over medium heat, stirring frequently. Reserve until serving. 
5. For the dressing, combine the olive oil, lemon and orange juices, orange zest, chopped shallot, and salt in a small jar. Shake to combine. 
6. Dress salad to your liking in the large bowl or on individual plates. Top with nuts/seeds.