Drizzle with 2 tbsp. of olive oil and dash of salt.
Roast on 375 for 25 minutes.
For the Kale Salad: Place chopped kale in a large bowl.
When roasted vegetables have cooled, place over kale.
Top with chopped walnuts.
Drizzle with balsamic, olive oil and salt.
Use organic ingredients if possible.
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Kale Beet Salad
Hi! I am Tracy Posillico. Our lives were turned right-side up when our daughter was diagnosed with cancer. We learned to eat better, live well and love hard. Follow me as I raise funds as awareness for Pediatric Cancer and share my love of Health. Always BELIEVE-ing