Roasted Beets, Glazed Leeks, Orange Salad with Kale & Walnut Granola

SALADS

Jan 21

Written By Rae Owens

INGREDIENTS
Serves 2
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3 small beets

2 leeks

1 red onion

2 tbsp extra virgin olive oil (EVOO)

2 tbsp thick aged balsamic vinegar

sea salt and pepper

2 cups kale

1 cup microgreens

1 navel orange

2 tbsp pumpkin seeds

DRESSING
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¼ cup extra virgin olive oil

¼ cup thick aged balsamic vinegar

sea salt and pepper

DIRECTIONS
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Preheat oven to 375°

Cut stalks off beets, clean with a vegetable brush. Peeling is optional. Cut into wedges. Place beets on a baking sheet and drizzle with olive oil and sea salt. Bake for 40 minutes, flip after 20 minutes.

Clean leeks, cut off the root end, and remove the dark green leaves. Cut into round slices. Slice red onion. Place leeks and red onion in a pan with olive oil, balsamic, sea salt and pepper. Sauté until tender. Approximately 10 min on medium flame.

In a large bowl, toss the kale and microgreens with dressing and plate. Top with glazed leeks and onions, roasted beets and sprinkle with pumpkin seeds and SavorySpoons Kale + Walnut Granola.