Name: Roasted Beet Salad with Crispy Kale and Almonds
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Serves 6
Ingredients: 1 bunch kale, well cleaned and ribs removed (about 8 ounces kale leaves); 2.5 lb/ 1133 g beets (6 to 7 beets) washed, dried and peeled; salt and pepper; Extra virgin olive oil (I used Early Harvest); 1 shallot, sliced; 3 tbsp slivered almonds; 1/4 cup extra virgin olive oil (I used Early Harvest Greek olive oil); 2 tbsp lemon juice (juice of 1 lemon); 3 tbsp/63 g honey; 1 garlic clove, chopped; 1 1/4 tsp/ 1.5 g dried organic rosemary; Salt and pepper