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

Fizz Kale Salad with Roasted Garlic-Bacon Dressing and Beets

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

Cooking Light NOVEMBER 2013

  • Yield: Serves 6 (serving size: 1 cup)
  • Hands-on:20 Minutes
  • Total:1 Hour, 20 Minutes

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

Preparation

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.

Note:

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.

Nutritional Information

Amount per serving
  • Calories: 149
  • Fat: 9.2g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 1.1g
  • Protein: 4.6g
  • Carbohydrate: 15g
  • Fiber: 3.1g
  • Cholesterol: 5mg
  • Iron: 2mg
  • Sodium: 189mg
  • Calcium: 140mg
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Fizz Kale Salad with Roasted Garlic-Bacon Dressing and Beets recipe

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