Roasted Beet and Kale Salad

Roasted Beet and Kale Salad

sabrinabean7 1

"This is an incredibly tasty salad that is packed full of nutrients and vitamins! It is also one that will keep you feeling satisfied longer than most."


2 h 20 m servings 263 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 34.1g
  • 11%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 268 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  2. Trim roots and stems from beets. Coat beets with 1 tablespoon olive oil and sprinkle with salt and black pepper. Place beets onto prepared baking sheet.
  3. Roast beets for 30 minutes; turn beets over and continue roasting until tender, 30 minutes to 1 hour more. Let beets cool. Peel skins from beets and cut into 1-inch cubes. Toss cooked beets with kale, cashews, dried cherries, and golden raisins in a large salad bowl.
  4. Whisk apple cider, lemon juice, Dijon mustard, garlic, and cider vinegar in a bowl. Slowly drizzle 2 tablespoons olive oil into apple cider mixture, whisking constantly, until dressing is combined. Pour dressing over salad and toss to coat. Refrigerate at least 1 hour for flavors to blend before serving.


  • Cook's Note:
  • You can add chevre (goat) cheese right before serving if you would like to add a creamy texture. This salad is even great the next day as kale holds its firmness quite well!
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  1. 15 Ratings


Incredibly delicious! I will make this again and again. I didn't have apple cider so I used apple juice. Also because of what I had, used pecans and pine nuts in place of cashews, regular raisin...

I was surprised at how much better it was the next day when the flavors really came together. I made a few changes, only because I didn't have all the ingredients on hand, but they were slight. ...

Takes a while to prepare since the beets need to roast over an hour. But they are soooooo good roasted! I'm not a big kale fan, it is bitter. I used almonds, walnuts and cashews. Not crazy about...

I made this exactly as written and massaged the dressing into the kale like others suggested. I did toss in some chèvre. I was not a believer in eating raw kale until I tried this salad. My husb...

I made as directed using golden and red beets, and massaged the dressing into the kale. This salad looks as wonderful as it tastes!

I recently brought this to a potluck and it was one of the most popular dishes! Really great flavor and texture, plus it's very filling.

This recipe is delicious. I made it the day before and stored it in the fridge since other reviewers noted it was better the 2nd day. I had red beets (not golden) and regular raisins, because th...

Fantastic! Even my husband, who normally dislikes kale, loved it.

This is just wonderful! I used kale and beets that I got from our CSA. Our bunch of kale was rather small, so I added some spinach as well. Absolutely delicious!