This Roasted beet kale salad has so many wonderful qualities. A simple balsamic vinaigrette is used to combine sweet and soft beets, creamy goat cheese, crisp walnuts, dried cranberries, and robust kale.
You need to look no further than roasted beets as your main ingredient if you’re searching for a robust, delectable, and nutrient-dense plant-based salad. They have a tonne to offer in terms of nutrients and are really simple to prepare in advance.
Even though there are numerous methods to prepare a roasted beetroot salad, I always end up using this version with massaged kale. It has become a holiday favorite with my family because it has strong winter emotions. But in all honesty, I’ll make this whenever I can get fresh beets!
- Leafy Greens: Dinosaur kale makes a hearty foundation for this salad, so I love to use it. The option is yours, though; you could also use spinach, arugula, or spring mixed greens!
- Beets: Get the freshest bundle of beets you can find as you’ll be roasting them. Pre-cooked bagged beets will do if it isn’t truly beet season where you are.
- Flavors The way the balsamic flavor blends with the other ingredients in the balsamic vinaigrette is quite amazing. Additionally, my homemade balsamic vinaigrette recipe makes it incredibly simple to make.
- Toppings: This salad is significantly elevated by its toppings. So gather some dried cranberries, chopped walnuts, and crumbled goat cheese.
- Olive Oil - Pick one that you like as this is the base for the salad dressing. It also helps tenderize the kale.
- Apple Cider Vinegar - Bright and tangy, it wakes up all of the flavors of the salad.
- Maple Syrup - This enhances the natural sweetness of the beets while balancing the tang of the vinegar and the bitterness of the kale.
- Dijon Mustard - The acidic pop of mustard livens everything up while also helping to emulsify the salad dressing.
- Salt and Pepper - Your beets and chickpeas will already be seasoned, so salt and pepper to your personal preference.
How to make a roasted beet
Roast and prepare the beets. The beets should be cleaned gently, with the stems removed, and put in a small Dutch oven or casserole dish with a lid. At 400°F (200°C), bake them for an hour while covered.
Cut up the beets. Let them totally cool after roasting. Trim the remaining stems with a knife, then use a soft cloth and running water to massage the skins off. The beets are then ready to be sliced into quarters or however, you choose to eat them in your salad.
The salad should be combined. Combine the kale, sliced beets, cranberries, walnuts, goat cheese, and balsamic vinaigrette in a sizable mixing basin. Instead, you can add the remaining toppings after tossing the kale and beets with the vinaigrette.
Use gloves or a paper towel to avoid staining your hands when handling the beets. Keep an eye out for stains on your cutting board and wash it right away after usage.
TIPS FOR STORAGE AND MAKING AHEAD
This salad can be stored for 3 to 4 days in the refrigerator. Simply leave the balsamic vinaigrette off and add it to individual pieces before serving to avoid it from becoming a little soggy.
Protein - The chickpeas in this fantastic vegetarian recipe add an extra dose of protein. But you're welcome to include your preferred protein, like grilled chicken, fish, or prawn.
Simply by omitting the feta, you can convert this meal to be dairy-free and vegan.
Try substituting the roasted beets for either roasted butternut squash or sweet potatoes for a couple of additional ideas that would provide a natural sweetness and comparable texture.
The salad and each of its ingredients are excellent for dinner preparation. You may prepare this salad ahead of time and keep it in an airtight container because the components are resilient on their own.
Tips for roasted beet kale salad
The beets and chickpeas can also be roasted and stored separately. The dressing can also be prepared in advance and kept in the fridge in a mason jar. Simply blend by shaking, then serve.
Red beets have a propensity to stain your hands and your cutting board when you're working with them. Using gloves or simply covering the hand that will be handling the beets will prevent your hands from turning beet pink. Moreover, you can apply oil to your cutting board in order to prevent stains.
ROASTED BEET AND KALE SALAD
- 4 cups roughly chopped kale
- 2 medium beets
- ½ cup dried cranberries
- ½ cup roughly chopped walnuts
- 2 ounces goat cheese
- ¼ cup balsamic vinaigrette
- Preheat the oven to 400°F (200°C). Trim the tops off the beets, leaving about 1 to 2 inches of stem, and then gently wash the beets.
- Place the beets in a small Dutch oven or a casserole dish with a lid. Bake them covered for 1 hour, or until the beets are tender and pierced easily with a fork. Let them cool to the touch.
- Slice the remaining stem completely off, then place the beets under running water, and use your fingers to gently rub off the skin. You can use gloves to prevent staining your fingers, or alternatively, you can use a paper towel to remove the skin. Then slice each beet into smaller pieces.
- In a large mixing bowl, add the kale, sliced beets, cranberries, walnuts, and goat cheese. Drizzle with balsamic vinaigrette and toss together.
- Transfer the salad to a serving bowl, and if you'd like, top it with a little extra sprinkle of goat cheese (as the tossed goat cheese turns pink) or chopped walnuts before serving.
- If you’d like to soften and reduce the bitterness of kale, make sure to massage it with your hands before adding it to this salad!