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Honey Roasted Beets and Kale Salad with Apple Cider Vinaigrette

Shaina Olmanson
  • 45 minutes
  • Serves 2 to 3

INGREDIENTS

5

Golden or chioggia beets, medium

2 tsp

Rosemary, fresh

4 cups

Russian kale, fresh Red

1

Shallot

4 tbsp

Honey

1

Black pepper, ground

1/2 tsp

Salt

3 tbsp

Apple cider vinegar

3 tbsp

Olive oil

1/4 cup

Pepitas

3 oz

Goat cheese