How to Make Appetizing Butternut beet kale salad

Without fail making ultimate Butternut beet kale salad easy, fast, practical.

Good Evening every body, at this time you get present recipe Butternut beet kale salad with 14 ingredients and 4 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 14 ingredients and 4 stages of easy cooking Butternut beet kale salad.

Ingredients all Butternut beet kale salad

1. Needed 1 : red beet peeled and cubed.

2. Needed 1 : golden beet peeled and cubed.

3. Prepare 1/2 : butternut squash peeled, seeded and cubed.

4. Prepare 1/4 : medium red onion thin sliced.

5. Needed : Small bunch dandelion greens chopped.

6. Needed : I bunch Dinosaur kale stemmed and chopped.

7. Needed : Carrot green tops finely chopped.

8. Needed 2 tbs : Olive oil.

9. Needed 1 clove : garlic minced.

10. Prepare 1 : tbsApple cider vinegar.

11. Prepare : Honey (optiona)l.

12. Prepare : Salt and pepper to taste.

13. Prepare : Hemp seed hearts.

14. Prepare : Pumpkin, sunflower or walnuts to top.

If all ingredients Butternut beet kale salad it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Butternut beet kale salad

1. Heat oven to 400 degrees place beets in one shallow roasting pan in single layer and butternut squash in another single layer. Coat with one tbs of oil season with salt and pepper. Roast until fork is easily inserted about 25 min for beets and 35 min for squash.

2. Combine the greens and onion and combine.

3. Mix together vinegar, remaining olive oil clove of garlic and honey fun option if you want more depth of flavor is to put a garlic clove in to roast with the beets let cool then chop and add to mix..

4. Toss vinaigrette in veggies top with the beets and squash garnish with hemp hearts and nuts and eat!!!.

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