Vegan Roasted Beet & Kale Slaw with Garlic-Dill Yogurt Dressing
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Learn more →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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