Roasted Beet and Kale Salad
User Reviews
5
Roasted Beet and Kale Salad
Description
In this Roasted Beet and Kale Salad, beets are cut into bite-sized pieces, seasoned with olive oil, salt, and sugar, then roasted covered before finishing under the broiler for a lightly charred exterior. Meanwhile, kale leaves are massaged with oil and salt to soften their texture, preparing them to blend well with the dressing. The creamy dressing combines tahini with apple cider vinegar, olive oil, sugar, lemon juice and zest, and water to achieve a balanced and richly flavored sauce that complements the earthiness of the beets and greens.
The salad includes nuts or seeds for crunch and a variety of textures. Roasting the beets brings out their natural sweetness and softens them, while the dressing’s acidity cuts through the richness of tahini. This combination makes a well-rounded salad with contrasting textures and flavors.
The salad improves in flavor if left to rest for at least 15 minutes, allowing the dressing to meld into the vegetables. This dish can be customized further by adding or swapping nuts and seeds to suit your preference.
Ingredients
- 2 pounds beet cut into bite-sized pieces
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ tablespoon sugar
- 1 bunch curly kale washed, stem removed and discarded, and chopped into bite-size pieces
- 2 cups nuts or seeds, your choice
Dressing
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- ½ tablespoon sugar
- ½ cup tahini
- 1 lemon juice and zest
- salt to taste
- black pepper to taste
- ¼ cup water plus more to taste
Instructions
- Preheat the oven to 425 degrees F. and line a large baking sheet with a silicone mat or parchment paper. Set aside.
- Place the chopped beets on the baking sheet, drizzle olive oil, sprinkle the salt, and sugar. Mix and spread them in a single layer. Cover the baking sheet with aluminum foil.
- Roast on the middle rack of the oven and cover for 35 minutes. Then, carefully lift the aluminum foil and remove one of the chucks of beet. Taste and see if it is soft. Add more time accordingly to reach a soft texture. Once they are fully cooked, remove the aluminum foil and broil for 2 to 5 minutes or until a light charred texture is achieved. Remove from the oven and set aside on a cooling rack.
- In a large bowl, add the prepared kale, 1 tablespoon of olive oil and ¼ teaspoon of salt. Using your fingers, thoroughly massage the oil and salt into the kale. Massage for 2 minutes. This will make the kale tender.
- In a medium bowl, add the apple cider vinegar, olive oil, sugar, tahini, lemon juice and zest, salt and pepper, and water. Mix well and add more water to achieve a creamy, but runny consistency.
- Add half of the dressing to the kale and massage it one more time using your hands.
- Add the nuts or seeds to a large hot pan and toast them for 3 to 5 minutes or until fragrant and slightly charred. Immediately transfer them to a small bowl and set aside to cool down. Do not let them cool on the pan or they could burn.
- Once the beets and the nuts are cooled, add them to the bowl with the kale. Toss well and serve with more dressing on the side.
Notes
- Pre-cooked beets can save time but change the flavor profile; roasted beets provide a preferred taste and texture.
- Use gloves and oil your cutting boards to avoid beet staining on hands and surfaces.
- Letting the salad rest with dressing for at least 15 minutes helps the flavors meld thoroughly.
- Experiment with different nuts or seeds to customize texture and flavor according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 859 kcal
% Daily Value*
| Calories | 859kcal | 43% |
| Carbohydrates | 53g | 18% |
| Protein | 23g | 46% |
| Fat | 68g | 105% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 17g | 100% |
| Monounsaturated Fat | 39g | 195% |
| Sodium | 516mg | 22% |
| Potassium | 1461mg | 31% |
| Fiber | 16g | 64% |
| Sugar | 19g | 38% |
| Vitamin A | 3358IU | 67% |
| Vitamin C | 57mg | 63% |
| Calcium | 220mg | 22% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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