Name: Beets Don't Kale My Vibe Salad
Yield: Serves 6
Ingredients: 2 red beets, peeled and cut into 1/2-inch cubes; 1 small red onion, diced into 1/2-inch cubes; 3 tablespoons balsamic vinegar; 2 tablespoons extra-virgin olive oil; 1 tablespoon agave nectar; Salt and cracked pepper to taste; 6-8 cups chopped kale; 2-3 cups cooked wild rice, kept warm; 2-3 grilled chicken breasts, diced and kept warm; Roasted beets (above); Balsamic vinaigrette; 4 oz good-quality goat cheese, crumbled; 1/2 cup raw or roasted chopped pecans

Image may contain Plant Vegetable Food Pottery Jar Vase Produce and Onion

Photo by sweetgreen

Sweetgreen partnered with Kendrick Lamar in order to create this limited-edition salad. Available at sweetgreen locations until May 31, 2015, 10% of proceeds will go to FoodCorps. After that? You can always make Beets Don't Kale My Vibe at home with the recipe below.

Recipe information

Yield
Serves 6

Ingredients

For the Beets:

2 red beets, peeled and cut into 1/2-inch cubes

1 small red onion, diced into 1/2-inch cubes

3 tablespoons balsamic vinegar

2 tablespoons extra-virgin olive oil

1 tablespoon agave nectar

Salt and cracked pepper to taste

For the Salad:

6-8 cups chopped kale

2-3 cups cooked wild rice, kept warm

2-3 grilled chicken breasts, diced and kept warm

Roasted beets (above)

Balsamic vinaigrette

4 oz good-quality goat cheese, crumbled

1/2 cup raw or roasted chopped pecans

Preparation

For the Beets:
Step 1
Preheat the broiler. In a medium bowl, combine all ingredients and toss to coat well. Place everything on a rimmed baking sheet lined with aluminum foil and broil until the beets are well browned and the onions are caramelized, 7–8 minutes. Keep a close eye on the cooking, because all broilers are different. Once the beets have browned, carefully cover them with another sheet of foil and continue to broil for 5–7 more minutes, or until they have softened slightly. Remove from the oven and allow them to cool to room temperature. (This step can be done ahead of time.)
For the Salad:
Step 2
Start by combining the kale, rice, chicken, and beets in a large salad bowl. Drizzle in the desired amount of vinaigrette, and toss well to coat all of the kale with dressing. Serve with crumbled goat cheese and pecans on top.

TagsSalad Beet Root Vegetable Vegetable Red Onion Onion Kale Leafy Greens Wild Rice Rice Rice & Grains Chicken Breast Chicken Poultry Goat Cheese Cheese Dairy Pecan Nut Main Gluten Free Easy Broil Epicurious

Recipe notes

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Recipe information

Ingredients

For the Beets:

For the Salad:

Preparation

For the Beets:

Step 1

For the Salad:

Step 2

Recipe notes

37 Leftover Chicken Recipes to Try This Year

The Secret to Salads That Actually Satisfy