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Kale and Spinach Salad with Beets and Roasted Garlic-Citrus Vinaigrette

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 20 mins
Total time 1 hr, 20 mins

Serves 6 (serving size: 1 cup)

Filling half the plate with plants isn't as hard as you think. We make it easier with salty, crispy bacon--one piece is all it takes to elevate this bountiful bowl of fruits and vegetables.


  • 1 whole garlic head
  • 12 ounces baby red beets
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon water
  • 2 teaspoons fresh orange juice
  • 1 teaspoon red wine vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups baby spinach
  • 4 cups torn Lacinato kale
  • 1 thick applewood-smoked bacon slice, chopped
  • 1 cup fresh orange segments

Nutrition Information

  • calories 144
  • fat 8.1 g
  • satfat 1.3 g
  • monofat 5 g
  • polyfat 1 g
  • protein 4 g
  • carbohydrate 16 g
  • fiber 4 g
  • cholesterol 2 mg
  • iron 2 mg
  • sodium 197 mg
  • calcium 113 mg
  • sugars 7 g
  • Est. Added Sugars 0 g

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 beets on a large sheet of foil; wrap tightly. 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 5 ingredients (through pepper) in a small bowl, stirring with a whisk. Place spinach and 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 mixture, tossing to coat.

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