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!
Left out the raisins and substituted fresh grapes for the cherries.
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.
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!
* 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 from Fat: 115
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