Name: Recipe for Roasted Beet, Kale and Pepper Salad
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 65 minutes
Yield: 14 (3/4 cup) servings
Ingredients: 1 beets; 1 bulgur wheat, dry; 1 3/4 boiling water; 2 oranges, sectioned and cut into small chunks; 3 fresh kale, stems removed; 1/2 shallots, chopped; 1/2 red bell pepper, diced; 1/2 yellow bell pepper, diced; 1/4 walnuts, toasted and chopped; 1/3 golden balsamic vinegar; 1/2 freshly squeezed orange juice; 1 olive oil; 2 fresh thyme, minced; 3/4 ground black pepper; 1/2 salt

Mound of roasted beet, kale, and pepper salad with orange garnishes

Salads

Bright, Fun, and Bursting with Flavor

A perfect side salad to keep in the fridge for family events or last-minute picnics, and a colorful one at that. Roasted beets, high in potassium, magnesium and vitamin A, turn tender and sweet in the oven. If you can buy them complete with tops, add those luscious greens to the salad. Oranges and peppers make a satisfying, tangy crunch when mixed together, and kale, rich in iron, comes alive in the presence of citrus juice. Boosted by a generous helping of whole grain bulgur, this salad will delight.

Roasted Beet, Kale and Pepper Salad

Recipe courtesy of

Chef Edwin Cabrera

Prep Instructions

Yield: 14 (3/4 cup) servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes

Recipe Ingredients

1 pound beets
1 cup bulgur wheat, dry
1 3/4 cups boiling water
2 cups oranges, sectioned and cut into small chunks
3 cups fresh kale, stems removed
1/2 cup shallots, chopped
1/2 cup red bell pepper, diced
1/2 cup yellow bell pepper, diced
1/4 cup walnuts, toasted and chopped
1/3 cup golden balsamic vinegar
1/2 cup freshly squeezed orange juice
1 tablespoon olive oil
2 teaspoons fresh thyme, minced
3/4 teaspoon ground black pepper
1/2 teaspoon salt

Follow the prep technique next to each ingredient. Preheat oven at 350˚F.
Wash and cut beets, place in a baking pan. Add enough water to cover the beets nearly halfway then cover with foil. Bake for 45 to 60 minutes. Let stand uncovered, remove the skins and dice the beets into small pieces. Meanwhile place the bulgur wheat in a small container, add the boiling water, and cover. Let stand for five to seven minutes. Uncover and fluff with a fork. Cool down completely.
Add ¼ cup water to a small pot with a lid and steam kale until bright green, approximately 3-5 minutes. Remove from heat, drain and cool down, cut into medium bite size. Make the vinaigrette with the olive oil, orange juice, golden balsamic, thyme, salt and pepper. In a large bowl, fold all the ingredients together and add vinaigrette.