Beets Don't Kale My Vibe Salad

Ingredients for Beets Don't Kale My Vibe Salad

• 2 red beets, peeled and cut into 1/2-inch cubes

• 1 small red onion, diced into 1/2-inch cubes

• 45ml balsamic vinegar

• 2 cucharadas de aceite de oliva virgen extra

• 1 cucharada de néctar de agave

• Salt and cracked pepper to taste

• 6-8 cups chopped kale

• 2-3 cups cooked wild rice, kept warm

• 2-3 grilled chicken breasts, diced and kept warm

• Roasted beets (above)

• Balsamic vinaigrette

• 110g good-quality goat cheese, crumbled

• 60g raw or roasted chopped pecans

Preheat the grill. In a medium bowl, combine all ingredients and toss to coat well. Place everything on a rimmed baking sheet lined with aluminum foil and grill until the beets are well browned and the onions are caramelized, 7–8 minutes. Keep a close eye on the cooking, because all broilers are different. Once the beets have browned, carefully cover them with another sheet of foil and continue to grill for 5–7 more minutes, or until they have softened slightly. Remove from the oven and allow them to cool to room temperature. (This step can be done ahead of time.)

Start by combining the kale, rice, chicken, and beets in a large salad bowl. Drizzle in the desired amount of vinaigrette, and toss well to coat all of the kale with dressing. Serve with crumbled goat cheese and pecans on top.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.