Kale Beet Salad Recipe
User Reviews
4.9
243 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
503 kcal
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Course
Salad
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Cuisine
North American
Kale Beet Salad Recipe
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This kale beet salad is so colorful and pretty - so you'll be happy to hear that it tastes as amazing as it looks! Sweet and tender beets are paired with tangy, creamy goat cheese with the crunch of candied walnuts, melding into crisp, hearty kale leaves. It's coated with a honey balsamic vinegarette that sneaks its way into all the corners and grooves of the kale, so each bite is full of flavor!
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Ingredients
- 1 ½ 1 ½ lb beets peeled and quartered - or cut into bite-sized pieces if you're using large beets
- 1 1 tablespoon extra virgin olive oil
- 1 1 cup walnut halves
- 3 3 tablespoons pure maple syrup
- ¼ ¼ teaspoon sea salt
- ⅛ ⅛ teaspoon Fresh cracked pepper
- 4 4 packed cups of curly kale washed and torn into bite sized pieces
- Optional: ¼ cup goat or Boursin cheese a diced avocado makes a great alternative to creamy cheeses in salads!
The Dressing
- 3 3 tablespoons apple cider vinegar
- 2 2 tablespoons honey use maple syrup for vegan
- 1 1 teaspoons balsamic vinegar
- ½ ½ teaspoon Dijon mustard
- 1 1 clove garlic grated on a Microplane or very finely minced
- A pinch of sea salt
- ¼ ¼ cup extra virgin olive oil
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Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the beets on the prepared baking sheet and drizzle the oil over top. Use your hands to toss them in the oil. Cover the baking sheet with aluminum foil and bake in the oven for 30-40 minutes, or until they can be pierced with a fork.
- While the beets are roasting prepare the rest of the salad. Add the walnut halves to a small frying pan over medium heat. Let them cook until they are fragrant and start to brown in places, shaking the pan frequently. Pour over the maple syrup and sprinkle with sea salt and fresh cracked pepper. Let them cook, stirring constantly, until the maple syrup has almost evaporated, about 1 minute. Remove the walnuts from the pan and place them on a piece of parchment paper, separating them from each other as much as possible.
- To make the dressing, combine all the ingredients EXCEPT the oil in a medium-sized bowl. Slowly add the oil in a thin steady stream while whisking the dressing constantly. If the oil starts to build up at all stop pouring it and whisk the dressing vigorously. It will take you about 1 minute to whisk in the oil. Taste the dressing and season it with extra salt, to taste.
- Add the kale, candied walnuts, and, if using, the cheese or avocado to a large bowl. When the beets come out of the oven let them cool slightly then add them to the bowl too. Pour the dressing over top and toss well so that everything is coated.
Nutrition Information
Show Details
Serving
1 serving = ¼ of the recipe
Calories
503kcal
(25%)
Carbohydrates
46g
(15%)
Protein
10g
(20%)
Fat
35g
(54%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
16g
Monounsaturated Fat
13g
Sodium
314mg
(13%)
Potassium
1064mg
(30%)
Fiber
7g
(28%)
Sugar
30g
(60%)
Vitamin A
6756IU
(135%)
Vitamin C
89mg
(99%)
Calcium
177mg
(18%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 503kcal | 25% |
| Carbohydrates | 46g | 15% |
| Protein | 10g | 20% |
| Fat | 35g | 54% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 16g | 94% |
| Monounsaturated Fat | 13g | 65% |
| Sodium | 314mg | 13% |
| Potassium | 1064mg | 23% |
| Fiber | 7g | 28% |
| Sugar | 30g | 60% |
| Vitamin A | 6756IU | 135% |
| Vitamin C | 89mg | 99% |
| Calcium | 177mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
243 reviews
Excellent
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