Kale Beet Fennel Salad at Ralph Scannell blog

Kale Beet Fennel Salad. Toss beets with oil in bowl, and season with salt and pepper, if desired.  — beet and fennel salad makes a. ¼ teaspoon freshly cracked black pepper. While that roasts, chop up your kale and fennel then set aside. In a healthy dose of evoo.  — in a large bowl toss the chopped kale, beet greens and fennel slices together. Spiralize 1 zucchini and set aside.  — 1 zucchini. Juice of one large lemon or ¼ cup of juice. 1 tsp green dream savory blend. Cut and roast beets for 25 min. Saute fennel and kale for 5 min. Top with thinly sliced pear, chopped pecans and crumbled gorgonzola.  — this roasted beet salad with fennel showcases the best that winter produce has to offer!  — sweet, earthy beets and tangy, bright citrus are a heavenly pair, but when you toss some cool, crisp fennel into the mix you have a truly memorable trio.

Kale Beet Salad with Ginger Dressing by Jesse Lane Lee, CNP
from www.jesselanewellness.com

 — in a large bowl toss the chopped kale, beet greens and fennel slices together. Transfer beets to large bowl, and add kale and fennel. Cut and roast beets for 25 min. Saute fennel and kale for 5 min. ½ cup extra virgin olive oil. Juice of one large lemon or ¼ cup of juice. Spiralize 1 zucchini and set aside. While that roasts, chop up your kale and fennel then set aside. 1 tsp green dream savory blend.  — to make salad:

Kale Beet Salad with Ginger Dressing by Jesse Lane Lee, CNP

Kale Beet Fennel Salad Saute fennel and kale for 5 min. Toss beets with oil in bowl, and season with salt and pepper, if desired.  — sweet, earthy beets and tangy, bright citrus are a heavenly pair, but when you toss some cool, crisp fennel into the mix you have a truly memorable trio. ½ cup extra virgin olive oil. In a healthy dose of evoo. Spiralize 1 zucchini and set aside.  — 1 zucchini. Divide among bowls or plates.  — to make salad: Saute fennel and kale for 5 min. Cut and roast beets for 25 min.  — this roasted beet salad with fennel showcases the best that winter produce has to offer! Juice of one large lemon or ¼ cup of juice. Spread beets on baking sheet, and roast, stirring occasionally, 25 minutes, or until tender. While that roasts, chop up your kale and fennel then set aside. ¼ teaspoon freshly cracked black pepper.

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