Roasted Beet and Kale Salad

In on January 19, 2016 with No Comments
It's great when I can walk out back and pick fresh kale and fresh baby beets for this salad, and the vinaigrette lets the flavors of the veggies shine through.

Info

Time 1 minute
Difficulty Very Easy
Servings 6

Ingredients

roasted beet and kale salad

6 medium-sized beets, trimmed and roasted
2 cups kale, washed and trimmed
1 tablespoon honey mustard
2 tablespoons honey
1/4 cup apple cider vinegar
1 cup extra-virgin olive oil
Salt and pepper, to taste

Combine roasted beets and kale in a medium bowl. Set aside.

Combine apple cider vinegar, honey mustard, honey, and olive oil in a small bowl. Whisk until combined. Add salt and pepper to taste. Adjust flavors if needed.

Pour dressing over beets and kale and stir to coat vegetables completely. Refrigerate for at least 2 hours to let flavors meld together.