Roasted Beet and Kale Salad

Roasted Beet and Kale Salad

8 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    2 h 20 m
sabrinabean7
Recipe by  sabrinabean7

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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.

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Reviews (8)

Rate This Recipe
Honeycooks
3

Honeycooks

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 raisins, and dried cranberries. I massaged the kale a bit with a drizzle of olive oil and salt before mixing with other items because I like my kale a bit softer. Great recipe and super versatile. The beets were a wonderful complement to the kale.

runner13.1
3

runner13.1

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. I used pecans instead of cashews and used regular raisins instead of golden, and used craisins instead of dried cherries. The roasted beets were delicious in this salad, and a great way to use up the beets from the garden. I also added about 2-3 extra beets. One other change was to the method of prep: I poured dressing (only used about 1/2) on just the kale and massaged the dressing onto the kale with my fingers. I do this with another kale salad and it really softens the kale, but doesn't make it soggy. Then I added the remaining ingredients. Thanks for the recipe!

MZOGG
1

MZOGG

Left out the raisins and substituted fresh grapes for the cherries.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 263 cal
  • 13%
  • Fat
  • 12.8 g
  • 20%
  • Carbs
  • 34.1 g
  • 11%
  • Protein
  • 6.7 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 333 mg
  • 13%

Based on a 2,000 calorie diet

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