⅓cupcrushed marcona almondsI used the truffle marcona almonds from Trader Joe's
¼cupshredded Unexpected Cheddar cheese or any aged/white cheddar cheese
¼red oniondiced thinly
my favorite apple cider vinegar dressing
½cupapple cider vinegar
¼cupoil I use Wesson Best Blend or olive oil
2clovesgarlicsmashed
½tsp.kosher salt
½tsp.pepper
Instructions
Preheat oven to 375 degrees. Slice the tops and bottoms off of the beets, then remove the rough outer skin. Slice then dice into smaller 1" cubes. Place onto a sheet pan lined with foil and greased and into oven for 10 minutes.
Meanwhile, make the quinoa if needed. Chop all ingredients for the salad and place into salad bowl, adding chopped kale last.
Make dressing by combining all ingredients in a salad shaker or whisking in a bowl. Pour half over kale, then massage kale leaves with fingers to soften.
Top the kale with the 1/2-3/4 cup cooked quinoa and then the roasted beets. Toss with tongs, pour in remaining dressing and toss again. Serve and enjoy!
Notes
For easy, delicious quinoa (makes 2 cups cooked): Heat a medium saucepan over medium heat then add 1 tbsp. olive oil. When warm, add 1/2 onion (diced) and 2 cloves of garlic (minced). Cook until soft, about 3-4 minutes. Strain and rinse 1 cup of quinoa well under water, then add to onions and garlic. Add 2 cups of chicken broth and bring to a boil. Then turn heat to low, cover and cook for 15-20 minutes!