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Roasted Beet and Kale Salad

Roasted Beet and Kale Salad

Name: Roasted Beet and Kale Salad
Prep time: 20 min
Cook time: 1 h
Total time: 2 h 20 min
Yield: 6 servings
Ingredients: 3 large beets; 1 tablespoon olive oil; salt and ground black pepper to taste; 1 bunch fresh kale, cut into bite-size pieces; ½ cup chopped cashews; ¼ cup dried cherries; 2 tablespoons golden raisins; ½ cup apple cider; ½ lemon, juiced; 1 tablespoon Dijon mustard; 2 cloves garlic, minced; 2 teaspoons apple cider vinegar; 2 tablespoons olive oil, or more to taste

Rating: 4.61 stars

33 Ratings
26 Reviews
8 Photos

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.

By Sabrina Sperry

Gallery

Recipe Summary

prep:

20 mins

cook:

1 hr

additional:

1 hr

total:

2 hrs 20 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

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Step 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.
Step 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.
Step 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!

Nutrition Facts

Per Serving:

263 calories; protein 6.7g 14% DV; carbohydrates 34.1g 11% DV; fat 12.8g 20% DV; cholesterolmg; sodium 294.2mg 12% DV. Full Nutrition

Reviews (26)

Most helpful positive review

Denise Goddard

09/06/2013

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! Read More

Helpful

(17)

Most helpful critical review

Katy Kat

06/29/2014

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. Read More

Helpful

(5)

33 Ratings

5 star values: 23
4 star values: 8
3 star values: 1
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Denise Goddard

09/05/2013

Helpful

(17)

Honeycooks

01/01/2014

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. Read More

Helpful

(12)

Katy Kat

06/29/2014

Helpful

(5)

LorianneB

07/02/2014

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 husband also said he loved the flavor and texture better than "regular salad". Thanks for sharing! Read More

Helpful

(2)

Happy Liver

01/28/2015

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

Helpful

(2)

marinarose76

03/23/2016

My notes: used cranberries walnuts and no apple cider. Read More

Helpful

(1)

kriss925

11/13/2014

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 that's what the store had but it didn't make a difference in flavor. For my beets I did peel and dice them prior to roasting in order to save time. Read More

Helpful

(1)

Heather Pulley

06/12/2014

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! Read More

Helpful

(1)

Niagara_kim

10/20/2014

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

Helpful

(1)

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All Reviews for Roasted Beet and Kale Salad

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Nutritional Information

Roasted Beet and Kale Salad

Servings Per Recipe: 6
Calories: 262.6

% Daily Value *

protein: 14 %

carbohydrates: 11 %

exchange other carbs:

dietary fiber: 24 %

sugars:

fat: 20 %

saturated fat: 10 %

cholesterol:

vitamin a iu: 231 %

niacin equivalents: 21 %

vitamin b6: 21 %

vitamin c: 163 %

folate: 41 %

calcium: 13 %

iron: 17 %

magnesium: 31 %

potassium: 23 %

sodium: 12 %

thiamin: 15 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Roasted Beet and Kale Salad

1 of 26

All Reviews

Denise Goddard

09/05/2013

Helpful

(17)

Honeycooks

01/01/2014

Helpful

(12)

Katy Kat

06/29/2014

Helpful

(5)

LorianneB

07/02/2014

Helpful

(2)

Happy Liver

01/28/2015

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

Helpful

(2)

marinarose76

03/23/2016

My notes: used cranberries walnuts and no apple cider.

Helpful

(1)

kriss925

11/13/2014

Helpful

(1)

Heather Pulley

06/12/2014

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!

Helpful

(1)

Niagara_kim