ROASTED BEET & CARROT KALE SALAD
This Roasted Beet & Carrot Kale Salad is not only pretty to look at, it’s also bursting with flavour and nutrients! It can be made in advance, so it’s the perfect salad for meal prep or those parties and gatherings! {Gluten-free, paleo & vegan}
Talk about nutrient-overload! With all of those vibrant colours, this salad is a nutritional powerhouse! Let’s break down each of those colourful vegetables:
NUTRIENTS IN THIS ROASTED BEET & CARROT KALE SALAD
Kale – This green, leafy vegetable is all the rage these days and reasonably so. It’s high in vitamins A, C, and K, and is also a good source of fiber and potassium.
Beets – This vegetable is seriously underestimated, but can be a tasty and nutritious addition to any meal, AND they’re especially great in salads. Half a cup of cooked beets contain only 40 calories and are a good source of fibre. They’re also rich in folate, which is necessary for healthy red blood cells and for synthesizing and repairing DNA. Additionally, it can help decrease the risk of some cancers. Furthermore, they’re a source of potassium, which is good for overall heart health and may help reduce blood pressure. Their pretty jewel-coloured red pigment, known as betalains have antioxidant and anti-inflammatory properties. See, who ever said beets were boring?!
Carrots – When we think of carrots, the first thing that generally comes to mind is their bright orange colour, which is derived from their beta carotene content. When we consume beta carotene, some of it gets converted into retinol which is the active form of vitamin A. Vitamin A has numerous benefits including strengthening the immune system, preventing dry eyes, night blindness and impaired bone growth.
Prep time 10 mins
Cook time 30 mins
Total time 40 mins