Roasted Beet and Kale Salad Recipe - Allrecipes.com
Roasted Beet and Kale Salad Recipe
  • READY IN ABOUT hrs

Roasted Beet and Kale Salad

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"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

Directions

  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr
  • READY IN 2 hrs 20 mins

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!
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Reviews More Reviews

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.

 
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!

 

6 Ratings

Oct 14, 2013

Used spinach in place of kale (what I had in the fridge) and yellow beets. Also added the chevre before serving. Very good beat salad.

 
Oct 08, 2013

Left out the raisins and substituted fresh grapes for the cherries.

 

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Nutrition

  • 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
  • 333 mg
  • 13%

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

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