MSG Free Roasted Beet & Kale Slaw with Garlic-Dill Yogurt Dressing

Total time1 hr 15 min

Prep time20 min

Cook time45 min

4.8

(16)

MSG Free Roasted Beet & Kale Slaw with Garlic-Dill Yogurt Dressing

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Ingredients

4 servings

For the slaw

3 medium beets (about 1 lb total), scrubbed
1 tbsp extra-virgin olive oil
¼ tsp salt
6 cups curly kale, stems removed, leaves thinly sliced

For the dressing

1 tbsp extra-virgin olive oil
¾ cup plain whole-milk yogurt
2 cloves garlic, finely grated
2 tbsp fresh lemon juice
3 tbsp fresh dill, finely chopped
½ tsp ground cumin
¼ tsp black pepper
¼ tsp salt

For serving

3 tbsp raw sunflower seeds
1–2 tbsp extra-virgin olive oil, for drizzling (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the beets on a sheet of aluminum foil, drizzle with 1 tbsp olive oil, and sprinkle with 1/4 tsp salt. Wrap the foil tightly around the beets and set the packet on a baking sheet. Roast until a paring knife slides through the center of the largest beet with no resistance, 40–50 minutes.
2
Remove the beets from the oven and let them rest in the foil packet for 10 minutes. When cool enough to handle, rub the skins off with a paper towel or the foil itself — they should slip off easily. Coarsely grate the peeled beets on the large holes of a box grater (or use a food processor with a shredding disc) and set aside.

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