Roasted Beet Salad with Kale and Maple Balsamic
User Reviews
5.0
36 reviews
Excellent
Roasted Beet Salad with Kale and Maple Balsamic
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Flavorful salad with massaged kale, roasted beets, homemade candied pecans, maple balsamic dressing, and goat cheese or feta.
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Ingredients
- 6 small roasted beets (red and/or golden)
- 1/2 cup pecans
- 1/3 cup maple syrup, divided
- Dash of cayenne
- 1 bunch curly kale
- 2 tablespoons balsamic vinegar (good quality)
- 1 tablespoon fresh squeezed lemon juice
- 1/4 cup extra virgin olive oil
- 1/2 cup crumbled feta or goat cheese (optional - you may omit or substitute vegan goat cheese or vegan feta)
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Instructions
- For instructions on how to roast beets, click here. Peel your roasted beets, then slice them into wedges. Set aside.
- Place the pecans in a small nonstick skillet and toast over medium heat for 4-5 minutes until fragrant.
- Pour 1/4 cup maple syrup over the pecans and bring to a boil over medium. Sprinkle the pecans evenly with a dash of cayenne. Let the syrup boil for 1-2 minutes over medium, stirring frequently, until most of the liquid evaporates.
- Pour the pecans immediately onto a piece of parchment or wax paper. Spread them out with a spoon into a single layer. Let them cool and dry out.
- Meanwhile, clean your kale, pat dry, and cut the leaves from the tough stalks. The stalks are not needed for this recipe; you can save them to sauté later, if you wish. Cut the leaves into small pieces and place in a salad bowl. Sprinkle with a generous pinch of salt. Massage the kale with clean hands for 2-3 minutes till it wilts and loses its bitter flavor.
- In a small bowl, whisk together balsamic vinegar, 1 tablespoon maple syrup, and lemon juice. Whisking briskly and constantly, drizzle the olive oil very slowly into the mixture till the dressing is emulsified and thickened. Season with salt and pepper to taste.
- Add the roasted beet wedges and crumbled feta or goat cheese to the salad.
- Break apart the candied pecans into small pieces.
- Sprinkle the pecans over the top of the salad.
- Serve each portion of salad drizzled with a bit of dressing (about 1 tablespoon per serving).
Notes
- You will also need: Parchment or wax paper, nonstick skillet
- Note: This salad does not keep well when assembled. If you plan on eating it and saving leftovers, store the elements separately-- beets in one container, candied pecans in another, cheese in another, and the massaged kale in a sealed plastic bag. Assemble ingredients for each portion of salad, and make the dressing fresh before serving. If you store the salad assembled, the pecans will get soggy and the kale will become limp-- best to store the elements separately and make it fresh.
- Note:
- This salad does not keep well when assembled. If you plan on eating it and saving leftovers, store the elements separately-- beets in one container, candied pecans in another, cheese in another, and the massaged kale in a sealed plastic bag. Assemble ingredients for each portion of salad, and make the dressing fresh before serving. If you store the salad assembled, the pecans will get soggy and the kale will become limp-- best to store the elements separately and make it fresh.
Nutrition Information
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Calories
197kcal
(10%)
Carbohydrates
17g
(6%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Cholesterol
8mg
(3%)
Sodium
153mg
(6%)
Potassium
312mg
(9%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Vitamin A
1680IU
(34%)
Vitamin C
22.8mg
(25%)
Calcium
98mg
(10%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 153mg | 6% |
| Potassium | 312mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 1680IU | 34% |
| Vitamin C | 22.8mg | 25% |
| Calcium | 98mg | 10% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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