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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salt and ground black pepper to taste
fresh kale, cut into bite-size pieces
apple cider vinegar
olive oil, or more to taste
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.
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.
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!
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!
I made as directed using golden and red beets, and massaged the dressing into the kale. This salad looks as wonderful as it tastes!
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.
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.
Fantastic! Even my husband, who normally dislikes kale, loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Beet and Kale Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 263
** Calories from Fat: 115
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