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Balsamic Roasted Beets, Quinoa and Kale Salad

Pam Greer | Donna Hay
  • 70 minutes
  • Serves 4

INGREDIENTS

12 oz

Bacon

3 cloves

Garlic

14 oz

Kale

1 tbsp

Tarragon, leaves

1/2 cup

Balsamic vinegar

1/2 cup

Quinoa, red

1/4 cup

Brown sugar

1

Sea salt and cracked black pepper

2 tbsp

Olive oil

1

Pecorino to serve

2.2 pounds baby beets (trimmed and scrubbed)