Kale And Spinach Salad With Beets And Roasted Garlic-Citrus Vinaigrette Recipe

Name: Kale And Spinach Salad With Beets And Roasted Garlic-Citrus Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole garlic head; 12 ounces baby red beets; 3 tablespoons extra-virgin olive oil; 1 tablespoon water; 2 teaspoons fresh orange juice; 1 teaspoon red wine vinegar; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 4 cups baby spinach; 4 cups torn Lacinato kale; 1 thick applewood-smoked bacon slice, chopped; 1 cup fresh orange segments

Servings: persons

1 whole garlic head
12 ounces baby red beets
3 tablespoons extra-virgin olive oil
1 tablespoon water
2 teaspoons fresh orange juice
1 teaspoon red wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 cups baby spinach
4 cups torn Lacinato kale
1 thick applewood-smoked bacon slice, chopped
1 cup fresh orange segments

1
Preheat oven to 350u00b0.
2
Remove white papery skin from garlic head (do not peel or separate cloves). Wrap head in foil. Arrange beets on a large sheet of foil; wrap tightly. 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 5 ingredients (through pepper) in a small bowl, stirring with a whisk. Place spinach and 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 mixture, tossing to coat.
4
Peel beets; discard skins. Cut beets in half. Arrange beets and oranges over kale mixture.

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 whole garlic head, 12 ounces baby red beets, 3 tablespoons extra-virgin olive oil, 1 tablespoon water, and more.

Yes, Kale And Spinach Salad With Beets And Roasted Garlic-Citrus Vinaigrette 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.

Kale And Spinach Salad With Beets And Roasted Garlic-Citrus Vinaigrette

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