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Prep
Difficulty
Easy
Time
Estimate
45 mins
1. Roast the beets, if not done in advance.
2. Make the salad dressing and toss with the kale to make the salad.
3. Smear the bread and assemble the sandwiches. Serve together.
(Use gluten-free bread if desired and skip the bacon and use maple syrup instead of honey to make this vegan.)
Roasted beets can be done in advanced and kept on hand for an easy sandwich packed with nourishing flavor. The bacon makes it more like a BLT, but is an entirely optional in our home. Make this gluten-free with your favorite GF bread.
Honey-mustard vinaigrette is massaged into kale with a sprinkle of dried apricots & nuts. Substitute fresh apricots or whatever beautiful fruit you have available. This uses a relatively small bunch of kale, when chopped down it is about 3-4 cups. Adjust the dressing slightly as needed.
