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    Delightful Mom Food / Recipes / Diets / Gluten Free / Roasted Beet Kale Salad With Herb Greek Yogurt Dressing

    Last Updated March 13, 2019. Published July 20, 2017 Danielle Fahrenkrug | This post may contain affiliate links which won’t change your price but will share some commission.

    Roasted Beet Kale Salad With Herb Greek Yogurt Dressing

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    Roasted Beet Kale Salad With Herb Infused Non-Fat Greek Yogurt Dressing! This Greek yogurt dressing is easy and a perfect sauce for salads, meats and other roasted vegetables! 

    Roasted Beet Kale Salad With Herb Infused Non-Fat Greek Yogurt Dressing! This Greek yogurt dressing is easy and a perfect sauce for salads, meats and other roasted vegetables! 

    I know… I am seasonal around here and beets are not exactly what is growing or roasting in the oven in July. But living in California the vegetables are still amazing all year round!

    I recently had a reader ask me a question about what foods they should be eating to help cure a virus they have had for a while. My response is to consume all foods that balance out pH levels in the body. Starting out with a glass of warm lemon water every morning 20 minutes before consuming anything else. When the body is alkaline nothing can spread or grow in the body so getting the body balanced with an alkaline and high antioxidant diet is basically the fountain of youth! Cells are able to act strong and tackly cells that are rotting from free radicals!

    Beets are a food that are profoundly a delicious powerful antioxidant. Thanks to that glorious rich purple color that says it all! Most foods with strong red and purple pigments  such as strawberries, blueberries, raspberries, beets, radishes, cherries and tomatoes are all high in antioxidants. But they are also acidic. Combining them with alkaline foods like leafy greens, carrots, kale, arugula, avocados and lemon juice balances everything out.

    Greek Yogurt Dressing

    What exactly is an antioxidant? Antioxidants are molecules that prevent free radicals from festering with the body and aids to prevent diseases and fight off sicknesses!

    How do free radicals disappear? First off eating lots of fruits and vegetables is a good start. When free radicals are going crazy in the body they attach to cells and oxidize them. Oxidation is the same effect you see when an apple turns brown and begins to rot -those free radicals are “rotting” cells in the body! I hope that doesn’t scare you too much, but it kinda should! It sure as heck scares me!

    Salads are a great way to consume those powerful antioxidants because you can make a salad easily with all of your favorite fruits, vegetables and nuts!

    This roasted beet and kale salad is a food rich in antioxidant green and purple colors to combat and terminate those free radicals. Plus it tastes so delicious tossed in herbs and yogurt to bring out beets robust flavors!

    Roasted Beet Kale Salad With Herb Infused Non-Fat Greek Yogurt Dressing! A Greek yogurt dressing that you will want on every meat or vegetarian veggie dish! 

    Wanna hear the icing on the cake?

    This healthy yogurt dressing has protein and gut healing enzymes to build up the immunity and build strong muscles!

    What you need for the Greek yogurt dressing:

    Start with a good non-fat Greek yogurt such as FAGE brand or Chobani. You can use full fat too, but I prefer to keep this dressing light and non-fat.

    Lemoney zest! Lemon just gives this yogurt dressing just the punch! that it needs! It makes those taste buds say “Give me more!”

    Herbs and seasonings. The herbs are the final beauty to any dressing. Herbs are give dressings and sauces their beautiful flavors. I like to use fresh herbs for maximum taste.

    Now go ahead and give those healthy ingredients a good whirl or shake in a mason jar (with the lid on of course:-)!). Pour the herb infused Greek yogurt dressing over your favorite greens salad or roasted zucchini, eggplant, sweet potatoes, onions, tomatoes or use it as a healthy dip!

    And I am curious. What is your favorite salad dressing? Do you prefer sweet honey mustard, light red wine vinaigrette, Italian, creamy ranch or blue cheese dressing?

    Me? I am a huge Greek yogurt dressing fan followed by honey mustard dressing coming in hot in second place:-)! Enjoy, friends!

    PIN IT!

    Roasted Beet Kale Salad With Herb Infused Non-Fat Greek Yogurt Dressing! This Greek yogurt dressing is easy and a perfect sauce for salads, meats and other roasted vegetables! 

    *Tip! Roast the beets in advance to make this a 30 minutes or less meal!

    Greek yogurt dressing

    Roasted Golden and Purple Beet Kale Salad With Herb Greek Yogurt Dressing

    Roasted Beet Kale Salad With Herb Infused Non-Fat Greek Yogurt Dressing! This Greek yogurt dressing is easy and a perfect sauce for meats and other roasted vegetables!
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    Print Rate
    Course: Salad
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 1 hour 30 minutes
    Total Time: 1 hour 45 minutes
    Servings: 2
    Author: Danielle Fahrenkrug

    Ingredients

    • Greek Yogurt Herb Dressing:
    • 6 oz. Non Fat Greek Yogurt prefer FAGE brand
    • ¼ cup water
    • 2 Tablespoons lemon juice
    • Dash of salt and pepper
    • 1 ½ Tablespoon fresh mint leaves chopped
    • 1 ½ Tablespoons fresh dill weed chopped
    • Salad:
    • 1 large golden beet
    • 1 large purple beet
    • 3 cups of Kale rinsed and chopped
    • ½ cup pecans
    • 2 Tablespoons shallots diced
    • Salt
    • Pepper

    Instructions

    • Make the dressing: Whisk together Greek yogurt, lemon, salt, pepper, mint and dill. Store in the refrigerator until ready to use.
    • Roast the beets: Preheat the oven to 425 degrees F. Cut off the green stems of beets and the long string tip. Rinse them off to remove excess dirt and wrap in aluminum foil to bake. Make sure the top and sides are closed. Bake the wrapped beets on a baking pan for 1 hour – 1 ½ hours and remove from oven, open and let them cool before you handle them. They should be nice and tender and the skin should peel off easily. Remove the skin with your hands when it is cooled or use a peeler. Slice into ¼ inch slices.
    • Make the salad: On two serving plates distribute evenly the kale then top with roasted beet slices, shallots and pecans or walnuts. Drizzle the Greek yogurt herb dressing on top and garnish with any extra mint and dill leaves.
    Tried this Recipe? Tag me Today!Mention @DelightfulMomFood or tag #DelightfulMomFood!
    Nutrition Facts
    Servings 2.0
    Amount Per Serving
    calories 382
    % Daily Value *
    Total Fat 21 g 33 %
    Saturated Fat 2 g 9 %
    Monounsaturated Fat 11 g
    Polyunsaturated Fat 6 g
    Trans Fat 0 g
    Cholesterol 3 mg 1 %
    Sodium 440 mg 18 %
    Potassium 1283 mg 37 %
    Total Carbohydrate 39 g 13 %
    Dietary Fiber 11 g 42 %
    Sugars 21 g
    Protein 17 g 35 %
    Vitamin A 301 %
    Vitamin C 318 %
    Calcium 35 %
    Iron 21 %
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    About Danielle Fahrenkrug

    Danielle Fahrenkrug is the writer and photographer behind Delightful Mom Food. She is a mama of two young boys and loves food, family, friends, and Jesus with a passion for wine, coffee, and cauliflower crusted pizza. Danielle is also the author for Dairy-Free Gluten-Free Baking Cookbook, Gluten-Free Dairy-Free Cookbook, Dairy-Free Cookbook for Kids and is a certified health and nutrition life coach.

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    Danielle Fahrenkrug | Recipe Developer
    Hi, and welcome to Delightful Mom Food - I am thrilled you are here! Here you will find traditional recipes that I transform into healthier versions the whole family enjoys, because eating healthy should be delicious and mean you can still enjoy your favorite foods! I am a food photographer, writer, 3x cookbook author, and certified health and nutrition life coach.
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