Roasted Beet Salad
Brighten up your plate with this vibrant, flavor-packed Roasted Beet Salad! Sweet, earthy red beets are roasted until tender, then tossed with crispy, savory kale and garbanzo beans. This gorgeous salad is topped with creamy avocado, crunchy salted cashews, and tangy, salty plant-based feta-style cheese. Finished with a simple lemon-olive oil dressing, it’s a healthy, satisfying meal that tastes incredible!
Ingredients
- 4 medium red beets
- 2 cups packed chopped stemmed kale
- 1 cup drained and rinsed garbanzo beans
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 medium avocado, peeled, pitted and thinly sliced
- 1/4 cup crumbled plant-based feta-style cheese
- 1/4 cup roasted salted cashews
- 1 tablespoon chopped fresh chives
Instructions
Preheat oven to 425°. Wrap each beet in foil; place directly on oven rack and roast 1 hour or until tender. Let beets cool completely; remove foil. Carefully peel beets; cut into 1 1/2-inch pieces. In large bowl, toss kale, garbanzo beans and 2 tablespoons oil; spread in single layer on rimmed baking pan. Roast kale mixture 15 minutes or until golden brown, stirring once. In large bowl, whisk lemon juice, salt, pepper and remaining 1 tablespoon oil; fold in kale mixture. Makes about 5 cups salad. Serve salad topped with beets, avocado, cheese, cashews and chives.