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Roasted Beet Salad with Kale and Maple Balsamic
5 from 36 votes

Roasted Beet Salad with Kale and Maple Balsamic

Roasted Beet Salad with Kale and Maple Balsamic combines tender roasted beets, massaged curly kale, toasted candied pecans, and optional feta cheese, dressed in a maple-sweetened balsamic vinaigrette. The salad balances sweet, tangy, and earthy flavors with contrasting textures, making it a nuanced side dish or light meal.

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 8 servings
Calories: 197 kcal
Course: Salad
Cuisine: American

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

    Cup of Yum
  1. For instructions on how to roast beets, click here. Peel your roasted beets, then slice them into wedges. Set aside.
  2. Place the pecans in a small nonstick skillet and toast over medium heat for 4-5 minutes until fragrant.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Add the roasted beet wedges and crumbled feta or goat cheese to the salad.
  8. Break apart the candied pecans into small pieces.
  9. Sprinkle the pecans over the top of the salad.
  10. 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

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 197

% 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.