ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Fizz Kale Salad with Roasted Garlic-Bacon Dressing and Beets

Photo: Brian Woodcock; Styling: Mary Clayton Carl, Cindy Barr

 

Hands-on time 20 mins
Total time 1 hr, 20 mins
Yield Serves 6 (serving size: 1 cup)
Fizz kale boasts delicate cabbage flavor and hearty crunch. If Fizz is unavailable, the salad will still be delicious using all Lacinato.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.