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My review
Roasted Beet and Kale Salad
5
Sabrina Sperry
"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
2 h 20 m servings 263Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- 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.
- 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.
- 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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Footnotes
- 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!
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 2634 Ratings
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Most helpful positive review
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. ...
Most helpful critical review
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...
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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. ...
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 raisin...
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...
1/27/2015
I made as directed using golden and red beets, and massaged the dressing into the kale. This salad looks as wonderful as it tastes!
7/1/2014
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 husb...
10/17/2015
Great fall salad! :-) I made this but had no cider, so as others suggested, used apple juice & a teaspoon of sugar. Threw in some roasted sweet potato too! BEAUTIFUL COLORS! Topped with goat...
11/24/2014
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.
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 th...