Roasted Beet and Kale Salad (Easy!)
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
4 (1.5-cup servings)
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Calories
114 kcal
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Cuisine
Vegan, gluten-free
Roasted Beet and Kale Salad (Easy!)
Description
The Roasted Beet and Kale Salad (Easy!) features shredded kale that is softened through gentle massaging to reduce bitterness and toughness. Cooked baby beets, shredded carrot, and finely sliced red onion complement the kale with sweetness and sharpness. A simple balsamic vinegar and Dijon mustard dressing with garlic and a pinch of salt brings acidity and mild pungency.
The salad is assembled by tossing the kale with dressing to marinate briefly, then adding the prepared vegetables and combining them. Sunflower seeds sprinkled on top add a subtle nutty crunch that contrasts with the tender vegetables.
The salad works well as a nutritious side dish or light meal. It is best consumed within a couple of days, as the kale tenderizes further and the flavors meld. Leftovers should be kept refrigerated in an airtight container.
Ingredients
- 1 kale about 4-5 cups chopped, large bunch
- 4 beets 8.8oz or 250g, cooked, baby
- 1 carrot medium
- 1/4 cup red onion
- 3 Tbsp. sunflower seeds
For the balsamic-Dijon dressing:
- 3 Tbsp. balsamic vinegar
- 2 tsp. Dijon mustard
- 1 clove garlic minced
- 2 tsp. water
- salt pinch
Instructions
- Make dressing: Place all dressing ingredients in a small bowl and whisk to combine. Set aside.
- Chop kale into bite-sized pieces, large stems removed. Place in a large bowl and gently massage for 30 seconds to help tenderize.
- Add dressing over top of kale and toss well to combine. Set aside to marinate while you prepare the veggies.
- Dice cooked beets, shred carrot, and finely slice red onion. Place in bowl with kale.
- Toss to combine. Sprinkle sunflower seeds on top before serving.
Notes
- Use pre-cooked baby beets such as the "Love Beets" brand for convenience.
- Both lacinato and curly kale work well; remove large stems and massage kale for tenderness.
- Best enjoyed within 1-2 days; store leftovers in an airtight container in the refrigerator.
- Yield is approximately 6 cups of salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(1.5-cup servings)
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Calories | 114kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Potassium | 557mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 10934IU | 219% |
| Vitamin C | 82mg | 91% |
| Calcium | 239mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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