Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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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.

Sidney Fry, MS, RD
Recipe by Cooking Light January 2016

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Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
20 mins
total:
1 hr 20 mins
Yield:
Serves 6 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

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

Nutrition Facts

144 calories; fat 8.1g; saturated fat 1.3g; mono fat 5g; poly fat 1g; protein 4g; carbohydrates 16g; fiber 4g; cholesterol 2mg; iron 2mg; sodium 197mg; calcium 113mg; sugars 7g.
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