Fizz Kale Salad With Roasted Garlic-Bacon Dressing

Name: Fizz Kale Salad With Roasted Garlic-Bacon Dressing And Beets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole garlic head; 6 ounces baby yellow beets; 6 ounces baby red beets; 6 ounces baby striped beets (such as Chioggia); 3 tablespoons extra-virgin olive oil; 1 tablespoon water; 1 tablespoon heavy cream; 1 1/2 teaspoons fresh lemon juice; 1 teaspoon red wine vinegar; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 4 cups Fizz kale, torn; 4 cups Lacinato kale, torn; 1 thick applewood-smoked bacon slice, chopped

Servings: persons

1 whole garlic head
6 ounces baby yellow beets
6 ounces baby red beets
6 ounces baby striped beets (such as Chioggia)
3 tablespoons extra-virgin olive oil
1 tablespoon water
1 tablespoon heavy cream
1 1/2 teaspoons fresh lemon juice
1 teaspoon red wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 cups Fizz kale, torn
4 cups Lacinato kale, torn
1 thick applewood-smoked bacon slice, chopped

1
Preheat oven to 350u00b0.
2
Remove white papery skin from garlic head (do not peel or separate cloves). Wrap head in foil. Arrange yellow beets on a large sheet of foil; wrap tightly. Repeat procedure with red and striped beets. Bake garlic and beets at 350u00b0 for 1 hour or until beets are tender; cool 10 minutes. Separate garlic cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp, oil, and next 6 ingredients (through pepper) in a small bowl, stirring with a whisk. Place kale in a large bowl.
3
Heat a medium skillet over medium heat; add bacon. Cook 5 minutes or until crisp, stirring occasionally. Increase heat to high. Stir in garlic mixture; remove from heat. Pour hot bacon mixture over kale, tossing to coat.
4
Peel beets; discard skins. Cut beets in half. Arrange over kale mixture.
5
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6
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351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 whole garlic head, 6 ounces baby yellow beets, 6 ounces baby red beets, 6 ounces baby striped beets (such as Chioggia), and more.

Yes, Fizz Kale Salad With Roasted Garlic-Bacon Dressing And Beets falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fizz Kale Salad With Roasted Garlic-Bacon Dressing And Beets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions