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Roasted Beet and Kale Salad

Roasted Beet and Kale Salad

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    2 h 20 m
sabrinabean7

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 {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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

Based on a 2,000 calorie diet

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

Honeycooks
8

Honeycooks

1/1/2014

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
8

runner13.1

9/5/2013

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!

uidkathleen
2

uidkathleen

6/29/2014

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 the cashews, next time leave out. I'll submit another review after it sits awhile.

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