Roasted Beet Salad with Kale and Maple Balsamic
User Reviews
5
Roasted Beet Salad with Kale and Maple Balsamic
Description
The salad features small roasted red and golden beets peeled and sliced into wedges. Curly kale leaves are separated from stalks, salted, and massaged until wilted to reduce bitterness and soften texture. Pecans are toasted and then candy-coated by boiling them briefly in maple syrup with cayenne pepper before cooling. These add crunch with a subtle spicy sweetness.
The dressing combines maple syrup, good quality balsamic vinegar, lemon juice, and olive oil whisked to a balanced glaze. When served, the individual components maintain their texture and flavor rather than becoming soggy or limp, providing distinct sweetness from the beets and syrup, earthiness from the kale, and creaminess from the optional feta.
The salad is best assembled just before eating. Components should be stored separately if made ahead: beets in one container, candied pecans on parchment, kale in a sealed bag, and cheese separately. This avoids soggy nuts and wilted greens. Fresh dressing should be prepared for each serving. It pairs well with a variety of meals needing a sweet and tangy vegetable side.
Ingredients
- 6 beet roasted, small, red and/or golden
- 1/2 cup pecans
- 1/3 cup maple syrup divided
- Dash of cayenne pepper
- 1 bunch curly kale
- 2 tablespoons balsamic vinegar (good quality)
- 1 tablespoon lemon juice fresh squeezed
- 1/4 cup extra virgin olive oil
- 1/2 cup feta cheese optional - you may omit or substitute vegan goat cheese or vegan feta, crumbled, or goat cheese
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
- This salad does not keep well when assembled; store elements separately to maintain freshness.
- Store roasted beets, candied pecans, cheese, and massaged kale in separate containers or sealed bags.
- Assemble the salad and prepare dressing fresh before serving to avoid sogginess and limp greens.
- Use parchment or wax paper to allow candied pecans to cool and dry properly after cooking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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