Roasted Beet and Kale Salad
User Reviews
5
Roasted Beet and Kale Salad
Description
Roasted Beet and Kale Salad features tender beets that have been baked until soft and peeled, paired with roughly chopped kale for a robust base. The dried cranberries provide a subtle sweetness contrasted by the crunch of roughly chopped walnuts. Goat cheese adds a creamy, tangy layer that complements the balsamic vinaigrette dressing. The preparation includes gently massaging the kale to soften its texture and reduce bitterness before combining all ingredients. This salad offers a balance of earthy, sweet, and tangy flavors with a pleasing mix of soft and crunchy textures suitable for a nutritious lunch or a vibrant side.
The beets are roasted covered at 400°F, ensuring they become tender and easy to peel. Once sliced, they're combined with the kale, walnuts, cranberries, and goat cheese, then tossed in the balsamic vinaigrette. The goat cheese softens and takes on a slight pink hue from the beets, enhancing the salad's visual appeal.
Serve this salad on its own or as a complement to grilled meats or roasted dishes. Its substantial ingredients make it satisfying yet fresh. For softer kale, massage it before assembling to mellow its flavor and texture.
Ingredients
- 4 cups kale roughly chopped
- 2 beet medium
- ½ cup dried cranberries
- ½ cup walnuts roughly chopped
- 2 ounces goat cheese
- ¼ cup balsamic vinaigrette
Instructions
- Preheat the oven to 400°F (200°C). Trim the tops off the beets, leaving about 1 to 2 inches of stem, and then gently wash the beets.
- Place the beets in a small Dutch oven or a casserole dish with a lid. Bake them covered for 1 hour, or until the beets are tender and pierced easily with a fork. Let them cool to the touch.
- Slice the remaining stem completely off, then place the beets under running water, and use your fingers to gently rub off the skin. You can use gloves to prevent staining your fingers, or alternatively, you can use a paper towel to remove the skin. Then slice each beet into smaller pieces.
- In a large mixing bowl, add the kale, sliced beets, cranberries, walnuts, and goat cheese. Drizzle with balsamic vinaigrette and toss together.
- Transfer the salad to a serving bowl, and if you'd like, top it with a little extra sprinkle of goat cheese (as the tossed goat cheese turns pink) or chopped walnuts before serving.
Notes
- Massaging the kale before assembling helps soften it and reduces its bitterness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 20g | 7% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 7mg | 2% |
| Sodium | 229mg | 10% |
| Potassium | 282mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 2261IU | 45% |
| Vitamin C | 22mg | 24% |
| Calcium | 97mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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