Good morning here me will give you a recipe butternut beet kale salad which is delicious The way preparing it is very very easy. You just need to be careful to get results from butternut beet kale salad which has aroma and taste that can evoke our tastes.

So that the result of butternut beet kale salad, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare butternut beet kale salad the delicious as long as you know the tricks and how to make this dish able be treat very special.

Ingredients and seasonings required in make

1. Prepare 1 red beet peeled and cubed
2. Prepare 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. Prepare Small bunch dandelion greens chopped
6. Prepare I bunch Dinosaur kale stemmed and chopped
7. Prepare Carrot green tops finely chopped
8. Prepare 2 tbs Olive oil
9. Use 1 clove garlic minced
10. Take 1 tbsApple cider vinegar
11. Prepare Honey (optiona)l
12. Prepare Salt and pepper to taste
13. Prepare Hemp seed hearts
14. Use Pumpkin, sunflower or walnuts to top

Toss with olive oil and seasonings, and roast in the oven. Cook quinoa on the stovetop according to package instructions. Put the kale in your salad bowl. Top with a generous amount of roasted butternut squash and beets, then sprinkle with goat cheese, pepitas and sunflower seeds.

How to make:process 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!!!
5. Done and ready to serve!

Drizzle with more dressing if desired and enjoy! Notes I included time for roasting the beets and squash in the cooking time. Place diced butternut squash on a parchment-lined sheet pan and toss with a bit of oil, salt and pepper. Peel and dice the butternut squash. Place it on a baking sheet and drizzle olive oil on it, enough to lightly coat.

relatives or to be inspiration for you who want to do culinary business. Hope it’s useful and good luck!