Fizz Kale Salad with Roasted Garlic-Bacon Dressing and Beets

Fizz Kale Salad with Roasted Garlic-Bacon Dressing and Beets Recipe
Photo: Brian Woodcock; Styling: Mary Clayton Carl, Cindy Barr


Fizz kale boasts delicate cabbage flavor and hearty crunch. If Fizz is unavailable, the salad will still be delicious using all Lacinato.


Serves 6 (serving size: 1 cup)
Total time: 1 Hour, 20 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 1 Hour, 20 Minutes

Nutritional Information

Calories 149
Fat 9.2 g
Satfat 1.9 g
Monofat 5.3 g
Polyfat 1.1 g
Protein 4.6 g
Carbohydrate 15 g
Fiber 3.1 g
Cholesterol 5 mg
Iron 2 mg
Sodium 189 mg
Calcium 140 mg


1 whole garlic head
6 ounces baby yellow beets
6 ounces baby red beets
6 ounces baby striped beets (such as Chioggia)
3 tablespoons extra-virgin olive oil
1 tablespoon water
1 tablespoon heavy cream
1 1/2 teaspoons fresh lemon juice
1 teaspoon red wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 cups Fizz kale, torn
4 cups Lacinato kale, torn
1 thick applewood-smoked bacon slice, chopped


1. Preheat oven to 350°.

2. Remove white papery skin from garlic head (do not peel or separate cloves). Wrap head in foil. Arrange yellow beets on a large sheet of foil; wrap tightly. Repeat procedure with red and striped beets. Bake garlic and beets at 350° for 1 hour or until beets are tender; cool 10 minutes. Separate garlic cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp, oil, and next 6 ingredients (through pepper) in a small bowl, stirring with a whisk. Place kale in a large bowl.

3. Heat a medium skillet over medium heat; add bacon. Cook 5 minutes or until crisp, stirring occasionally. Increase heat to high. Stir in garlic mixture; remove from heat. Pour hot bacon mixture over kale, tossing to coat.

4. Peel beets; discard skins. Cut beets in half. Arrange over kale mixture.


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