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Rhea’s Rundown
brI don’t know about you, but just the thought of warm bacon dressing makes my mouth water. If this is the case, then you’re in for a treat. This salad dressing is a sinfully tasty mixture of chopped bacon, cream, fresh lemon juice, olive oil, and a touch of red wine vinegar. It mingles with a bed of kale and beautifully roasted beets for a decadent yet nourishing meal. This dish only requires 20 minutes of hands-on time, but be sure to leave yourself an hour to roast the garlic and beets. The recipe calls for fizz kale for it’s cabbage-like texture, but it’s somewhat hard to find (read: not available at Whole Foods) so I used a baby kale instead. I love the salad as is, but I drool about the possibilities of goat cheese and walnuts.
Ingredients-Serves 6
Directions
br1. Preheat oven to 350°.
br2. Remove white papery skin from garlic head (do not peel or separate cloves). Wrap head in foil. Arrange yellow beets on a large sheet of foil; wrap tightly. Repeat procedure with red and striped beets. 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 6 ingredients (through pepper) in a small bowl, stirring with a whisk. Place kale in a large bowl.
br3. 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, tossing to coat.
br4. Peel beets; discard skins. Cut beets in half. Arrange over kale mixture.
br“Fizz Kale Salad with Roasted Garlic-Bacon Dressing and Beets.” Cooking Light:97 All-Time Top-Rated Recipes. Time Inc. Lifestyle Group 2014. Print. br
Rhea Torreon
Instagram: whatsupfoodie
Fizz Kale Salad with Roasted Garlic-Bacon Dressing and Beets
Rhea’s Rundown
brI don’t know about you, but just the thought of warm bacon dressing makes my mouth water. If this is the case, then you’re in for a treat. This salad dressing is a sinfully tasty mixture of chopped bacon, cream, fresh lemon juice, olive oil, and a touch of red wine vinegar. It mingles with a bed of kale and beautifully roasted beets for a decadent yet nourishing meal. This dish only requires 20 minutes of hands-on time, but be sure to leave yourself an hour to roast the garlic and beets. The recipe calls for fizz kale for it’s cabbage-like texture, but it’s somewhat hard to find (read: not available at Whole Foods) so I used a baby kale instead. I love the salad as is, but I drool about the possibilities of goat cheese and walnuts.
Ingredients-Serves 6
- br1 whole garlic head
- br6 ounces baby yellow beets
- br6 ounces baby red beets
- br6 ounces baby striped beets (such as Chioggia)
- br3 tablespoons extra-virgin olive oil
- br1 tablespoon water
- br1 tablespoon heavy cream
- br1 1/2 teaspoons fresh lemon juice
- br1 teaspoon red wine vinegar
- br1/4 teaspoon kosher salt
- br1/4 teaspoon freshly ground black pepper
- br4 cups Fizz kale, torn
- br4 cups Lacinato kale, torn
- br1 thick applewood-smoked bacon slice, chopped
Directions
br1. Preheat oven to 350°.
br2. Remove white papery skin from garlic head (do not peel or separate cloves). Wrap head in foil. Arrange yellow beets on a large sheet of foil; wrap tightly. Repeat procedure with red and striped beets. 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 6 ingredients (through pepper) in a small bowl, stirring with a whisk. Place kale in a large bowl.
br3. 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, tossing to coat.
br4. Peel beets; discard skins. Cut beets in half. Arrange over kale mixture.
br“Fizz Kale Salad with Roasted Garlic-Bacon Dressing and Beets.” Cooking Light:97 All-Time Top-Rated Recipes. Time Inc. Lifestyle Group 2014. Print. br
Rhea Torreon
Instagram: whatsupfoodie
