I am back with Heart Healthy #SundaySupper after a little hiatus with the holidays and other posts to get up. I jumped at signing up for this one as I already wanted to make a big healthy dinner salad. I had a craving for kale and roasted beets badly!! I know, call me crazy, not your average things to crave. So this Kale Roasted Beet Salad with Honey Balsamic Dressing kind of evolved from that.
Ken had also bought me some delicacies from Williams and Sonoma for my birthday and one was avocado oil. Avocados have had some really good press lately for being heart healthy. So into the salad the avocado oil went and it also aided in roasting the beets to perfection. I know it is an expensive item, so I did cut it with olive oil.
Next for another heart healthy discovery is this new little vegetable called Kalettes. They are a fusion of flavor of kale and brussel sprouts. They can be eaten raw or cooked and they went fabulous in this salad also. Gave it a little heartier chew leaving them whole. When I say to Ken it is vegetarian night and we are having a dinner salad, I usually get a moan. Well, this time he was perfectly happy and kept raving about the flavors. He said he would eat this salad again and again.
Everyone here loved the Kalettes and I can’t wait to create other dishes with them. This was Ken’s find at the grocery store. I told him to look for something funky and different. He scored aces!! Also, don’t forget to remove the fibrous ribs and give your kale a massage, by rubbing the leaves between the palms of your hands. It will become less bitter, brighter green and more silky, making it more paltable and enjoyable.
My favorite part of the salad was the beets. I love them when they are roasted! So sweet and delicious. Beets are heart healthy too, even more so when they are not cooked. You can also just grate them straight into a salad but I went for a little drizzle with avocado/olive oil and truffle salt. Using a flavored salt, I find you don’t need as much. Also be careful of the salt as the feta is salty too. Salt is not a heart healthy ingredient so back off a bit on it.
- ⅛ cup olive oil
- ⅛ cup avocado oil
- 2 Tbsp. fig strawberry balsamic reduction
- Kosher salt
- ¼ cup orange juice
- 1 Tbsp. honey
- 3-4 large beets, diced
- Truffle salt and pepper to taste
- 1 Tbsp. avocado oil
- 1 Tbsp. olive oil
- 4 mandarin oranges, peeled and sectioned
- 1 large bunch Kale, large rib removed and leaves massaged
- 12 Kalettes, if available
- Pecans, toasted
- Feta cheese
- Preheat oven to 400F. Place beets on a large rimmed baking sheet. Drizzle with olive and avocado oil. Add the truffle salt and pepper to taste. Roast for 35-45 min. until very tender.
- Meanwhile whisk in a small bowl the salad dressing ingredients. Set aside.
- When ready to serve plate the kale and kalettes. In the center add a mound of beets. Scatter around a few pecans and one orange per plate. Top with a small amount of feta cheese and the dressing.
Look at this big list of delicious recipes for you to go through. Keep that heart pumping with some magnificent meals!!
Better for you breakfasts:
- Apple Pie Oatmeal by Cosmopolitan Cornbread
- Create-Your-Own Overnight Oatmeal by Rhubarb and Honey
- Orange, Mango, Lime & Ginger Smoothie by The Wimpy Vegetarian
- Pear Bran Muffins by Magnolia Days
- Stovetop Fruit & Honey Granola by What Smells So Good?
Jump start your health with these appetizers and snacks:
- Almond Crusted Chicken Nuggets by Momma’s Meals
- Chipotle Black Bean Dip by Bobbi’s Kozy Kitchen
- Lemon Aioli with Spring Vegetables by Jane’s Adventures in Dinner
- Mala Baked Tofu Bites by Palatable Pastime
- Parmesan Pistachio Kale Chips by The Texan New Yorker
Soups that’ll win your heart:
- Asian Soba Noodle Broth Bowl by Hip Foodie Mom
- Kale, Spinach, and Bean Soup by Ruffles & Truffles
- Mushroom Quinoa Soup by Pies and Plots
- Quinoa Chickpea Soup with Roasted Garlic & Veggies by Sue’s Nutrition Buzz
- Turkey and Black-Eyed Peas Soup by Cindy’s Recipes and Writings
Veggies, Sides, & Salads your heart will thank you for:
- Collard Greens with Cumin and Paprika by Nik Snacks
- Salmon Caesar Salad by Casa de Crews
- Kale Roasted Beet Salad with Honey Balsamic Dressing by Noshing with the Nolands
- Lightened-Up Creamed Spinach au Gratin by Cupcakes & Kale Chips
- Roasted Teriyaki Green Beans and Mushrooms by NeighborFood
- Salmon Salad Niçoise by That Skinny Chick Can Bake
- Seasoned Spinach & Bok Choy by Nosh My Way
- Spinach Berry Salad by Country Girl in the Village
- Sweet & Smokey Cauliflower Salad by Take a Bite Out of Boca
- Winter Citrus Salad with Avocado-Basil Dressing by Foxes Love Lemons
Healthy is the center of attention in these main courses:
- Baked Eggplant Parmesan by A Kitchen Hoor’s Adventures
- Celeriac Noodles with Mushroom Ragu by The Joyful Foodie
- Gluten Free Roasted Chicken and Kale by Gluten Free Crumbley
- Heart Healthy Salmon Bento by The Ninja Baker
- Lemony Grilled Chicken by Peaceful Cooking
- Moroccan Salmon Tagine by Curious Cuisiniere
- Olive Oil-Poached Salmon with Pickled Cherry Salsa by Culinary Adventures with Camilla
- One Pot Mexican Quinoa by Have Fun Saving
- Oven Baked Tilapia Tacos by Sew You Think You Can Cook
- Piperies Yemistes me Pligouri – Bulgur Stuffed Peppers by Food Lust People Love
- Salmon with Mango Salsa by Cooking Chat
- Slow Cooker Chicken Enchilada Quinoa Bake by Food Done Light
- Vegetable and Ginger Congee by eating in instead
- Vegetarian Cuban-Style Black Beans & Rice by MealDiva
Staying healthy doesn’t mean giving up desserts!
- Baked Figs with Vanilla and Honey by Happy Baking Days
- Caramelized Pear Tart by PancakeWarriors
- Cherry-Blueberry Trifles by The Life and Loves of Grumpy’s Honeybunch
We heart wine.
- Wine Pairing Recommendations for Heart Healthy #SundaySupper by ENOFYLZ Wine Blog
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