Roasted Beet, Apple and White Bean Salad

Roasted Beet, Apple and White Bean Salad
Makes 4
Prep 25 m
Bake 35 m



  1. 1 of 3 Heat oven to 425 degrees F. Toss beets in 2 tablespoons of the olive oil and 1/8 teaspoon each of the salt and pepper. Seal beets inside a large piece of aluminum foil. Place foil-wrapped beets on a baking sheet and bake at 425 degrees F for 35 minutes or until knife-tender. Allow to cool a bit, then remove skins with a paper towel or gloves. Cut into 1/2-inch pieces.
  2. 2 of 3 Meanwhile, make the dressing. In a medium bowl, combine vinegar, mustard, shallot, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Slowly whisk in remaining 1/3 cup olive oil.
  3. 3 of 3 Toss kale with half the dressing. Arrange on a platter with beets, beans and apple. Scatter cheese on top and drizzle with remaining dressing.
Nutrition Information for Roasted Beet, Apple and White Bean Salad
Servings Per Recipe: 4
Per Serving: 17 mg chol., 6 g sat. fat, 45 g carb., 30 g Fat, total, 484 kcal cal., 13 g pro., 9 g fiber, 727 mg sodium