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Blueberry and Roasted Beet Kale Salad
[This recipe is part of our series on sodium and potassium in the diet. Watch the website all this week for the rest of our series!]
This salad is a dietary powerhouse. with beets, kale, and blueberries, it’s loaded with antioxidants, iron, calcium, nutritional vitamins, minerals, and anti inflammatory compounds. And if you’re seeking to enhance your potassium consumption, look no additional. It’s simply transformed from a facet right into a most important dish—simply add four ounces of cooked salmon, rooster, pork, or beef to every salad.
Writer: Lorrie Cordain
Prep Time: 25 minutes
Cook dinner Time: 30 minutes
Whole Time: 55 minutes
Yield: four 1x
Class: Salad
Delicacies: Mediterranean
Scale
1x2x3x
Components
three medium beets (about 12 ounces whole), trimmed, peeled, and reduce into quarters
1 tablespoon olive oil
1 small onion, reduce into skinny wedges
6 tablespoons balsamic vinegar
6 tablespoons olive oil or flaxseed oil
1/2 teaspoon snipped contemporary rosemary or thyme
three cups torn contemporary romaine lettuce
2 cups torn contemporary kale
1/2 cup contemporary blueberries
1/four cup hazelnuts, toasted and coarsely chopped*
Directions
Preheat oven to 425°F. In a 15×10×1-inch baking pan toss beet wedges with the 1 tablespoon olive oil. Cowl with foil. Roast for 10 minutes. Take away foil; add onions, tossing to mix. Roast, uncovered, about 20 minutes extra or till beets and onion are tender.
For dressing, in a blender mix 2 of the roasted beet wedges, the vinegar, 6 tablespoons olive oil, and the rosemary. Cowl and mix till very easy, scraping sides ofbowlas crucial.
Divide romaine and kale amongst 4 serving plates. Prime with the remaining roasted beets and the onion. Drizzle evenly with dressing. Sprinkle with blueberries and hazelnuts. *Tip: To toast hazelnuts, preheat oven to 350°F. Unfold nuts in a single layer in a shallow baking pan. Bake for eight to 10 minutes or till calmly toasted, stirring as soon as to toast evenly. Cool nuts barely. Place the nice and cozy nuts on a clear kitchen towel; rub with the towel to take away the free skins.
Key phrases: #Paleo Weight loss program, #Blueberry Salad, #Roasted Beet Kale Salad
About Lorrie CordainLorrie Cordain, M.Ed., Co-Writer of The Paleo Weight loss program CookbookView all posts by Lorrie Cordain
Posted in Amp-frontpage, Paleo Weight loss program Weblog Articles, Salad, Greens
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Tagged Paleo Recipe, Beet Salad, Blueberry Salad, kale salad
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