Roasted Beet and Kale Salad Recipe -
Roasted Beet and Kale Salad Recipe

Roasted Beet and Kale Salad

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    2 hrs 20 mins


  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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  • 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!

Reviews More Reviews

Most Helpful Positive Review
Jan 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.

Most Helpful Critical Review
Jun 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.


15 Ratings

Sep 05, 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!

Jan 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!

Jul 01, 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!

Nov 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.

Nov 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.

Oct 20, 2014

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


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  • Calories
  • 263 kcal
  • 13%
  • Carbohydrates
  • 34.1 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 6 g
  • 24%
  • Protein
  • 6.7 g
  • 13%
  • Sodium
  • 268 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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