Roasted Beet Kale Salad
4 large beets, trimmed, scrubbed and quartered
1 large onion, diced
3 tbsp minced fresh ginger
3 cloves fresh garlic, minced (or grated.)
1/4 c olive oil
salt and pepper to taste
3 tbsp real maple syrup
1.5-2 tbsp honey dijon mustard
2 tbsp apple cider vinegar
1/2 c fresh parlsey, roughly chopped
zest and juice of one lemon
1 small head of kale, or 4 large leaves of kale, roughly chopped
-Preheat your oven to 450 Fahrenheit. Place your beats in a roasting dish, drizzle with olive oil, and season with salt and pepper. Cover with foil, and bake 45 mins to 1 hour, or until tender. * It is always good to do the beets before hand so they have time to cool. I used my beets when they were still a little warm, just my preference!
-Once cooled, remove the skin of the beets and chop into 1″ chunks. Heat 1 tbsp oil in a pan over med-high heat. Add onions, garlic, ginger and parsley. Cook until softened. Season with salt and pepper.
-Add kale to a large bowl. Add the beets, garlic and onion mixture, maple syrup, honey dijon mustard, apple cider vinegar, more fresh chopped parsley and the lemon juice and zest. Serve!