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Kale Salad with Roasted Beet Dressing

Kale Salad with Roasted Beet Dressing

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I’ve been riding the kale train for what seems like forever, despite my belief that it's a little overdone. This is for all those people who feel no shame about climbing aboard the kale train — y’all are in for one heck of a ride because this salad is pretty awesome. The dressing with roasted beets has a little honey so that it’s sweet and smoky, and cuts any bitterness the kale may have. It’s a lot different than my go-to kale salad which usually consists of loads of garlic, ginger, lemon juice, and pepper flakes.


For the dressing

  • 4-5 medium-sized beets
  • 5 Tablespoons olive oil, plus more for the beets
  • 4 Tablespoons lemon juice
  • 3 Tablespoons apple cider vinegar
  • 1 Tablespoon honey
  • Salt and pepper, to taste

For the salad

  • 2 bunches kale
  • 1/2 Cup slivered almonds
  • 1/2 Cup cranberries
  • 2 slices goat cheese
  • Pinch of panko crumbs


Calories Per Serving256

Folate equivalent (total)169µg42%

Roasted and Marinated Beets with Burrata, Charred Kale, and Hazelnut Vinaigrette

This is a really, really exceptional dish that always blows people’s minds. Nut oils have that same combination of earthy and sweet as root vegetables, which makes them the dream team, and then the oil has all that extra fat and richness that’s just delicious. I top this off with burrata, which might seem like a cop-out because adding burrata to things is like adding caviar—it’s cheating a little bit—but the creaminess against the roasted veg is just out of this world. And it doesn’t necessarily need the ooze factor, so you could use fresh mozzarella instead. Could you just add the cheese to the roasted roots along with some marinated kale? Yeah. Would it be unique? Yeah. But the whole extra step of searing the beets and kale and pouring them right from the pan onto a platter? Next level.

If you’ve already roasted and marinated the beets, you could marinate the kale on its own, then sear everything together.

Winter Roasted Kale Salad

Learn how to roast kale in this delicious, healthy Winter Roasted Kale Salad recipe! Crispy tempeh, pine nuts, and dried cranberries make this salad a satisfying meal.

I know, I’ve used a lot of kale lately. It’s my vegetable of choice this time of year, especially when the internet (and even my kitchen, a little bit) is full of sugary, buttery foods. With so much indulgence, I feel the need for balance… but tasty balance. Enter: this roasted kale salad.

This was going to be a raw kale salad, but I changed my mind at the last minute and made a roasted kale salad because I was craving something warm and cozy. I made my roasted kale in the oven… a method I especially love because it creates two textures in the salad… hearty wilted kale mixed with some lighter crispy pieces.

Roasted kale leaves go perfectly with a creamy tahini dressing. And because I live with a cheese lover, I made my salad with some shaved pecorino (not to worry, I also list a vegan alternative). The leftover dressing is great the next day on toast, sandwiches, another salad, you know the extra-dressing drill.

To make this roasted kale salad meal I added some tempeh. I quickly cooked it in a pan with balsamic, soy, and a little bit of honey until it got a nice caramelized char. It adds a bacon-esque flavor, but if you’re a meat eater, some crispy pancetta would go nicely here instead.

Kale and Beet Salad

If you are looking for salad recipes to add to your winter menu, why not give this kale and beet salad a try! Packed with winter vegetables and fruit, this easy salad can be enjoyed with or without homemade walnut dressing.

This kale and beet salad is also naturally:

Winter is the perfect time to make this kale and beets salad. It’s packed with nutrients that our bodies need a lot during this time of year so that we can stay healthy. The veggies and fruits used in this beetroot salad are also in season which makes them fresher, tastier and more affordable.

Tip: Healthy salads don’t have to taste bland. The key to making tasty salads is balance. You need to keep all the flavors balanced. You don’t want one ingredient overpower the rest of them. Add a tasty dressing and you have a tasty and nutritious meal/side ready in no time.

How to cook beets

Peeling and cooking beets is easy when you know a few tricks. I like using my electric pressure cooker and if you would like too, my recipe for Instant Pot Beets explains in detail all tips and tricks you need to know.

To save time, you can buy cooked beets from your local store, if you like or if you have such option.

Can you eat raw beets in a salad?

Yes, you can. If I use them raw, I like cutting them into thin strips. That way they add some crunchiness to a salad but don’t overpower it with their earthy flavor.

Tips for making kale and beets salad:

  • Celery can be omitted completely, if you don’t like it or don’t have it on hand.
  • I used 4 small beets that I cut into bite-size pieces. You can use more/less, if you like. Also, feel free to cut them into slices or dice them.
  • If you don’t like walnut dressing, omit it or use any dressing you like (homemade or shop-bought, it doesn’t matter as long as you like it). You can also substitute it with just olive oil and salt and pepper. As you can see, I used those in the recipe but in a small amount only. Add more, if using them instead of dressing.
  • Seeds are delicious addition to this kale and beets salad. Feel free to choose any kind you like.

What can I do with lots of beets?

If you for some reason end up with way too many beets to consume at once, here is what you can do. You can cook them ahead and store them in a fridge (in air-tight container) for up to 5 days and use them in various dishes.

If you need some inspiration, here are some recipes using beets that I have on my blog:

Kale, Lentil, & Roasted Beet Salad

When we got back from Mexico last week I decided to swear off coffee, alcohol, dessert and fried foods for a week in the name of health.

Well, that backfired in the way of a massive caffeine headache, minor flu, and my body being all like “why you think you can take away everything we love at once? Not happening.”

That little cleanse lasted about 3 days before I was like “give me all the coffee and wine and tortilla chips. Muahahahaha.”

Even though things are back to “normal” these days and I have all of my loves back in my life, I’m still craving lotsa whole foods. There’s nothing like a vacation filled with overindulgence to send you running back into the arms of your beloved salad.

Me: “I’m so sorry I ever left you. Please, please, please take me back.”

This salad is everything good about winter all rolled into one.

Hearty greens
& a tangy lemon-tahini dressing to marry it all together.

Friends, I think I’m in love. With a salad. (Don’t tell John.)

What’s this salad like? A big hug from winter. It’s

Savory, sweet, + tangy
& Mega satisfying

Make this salad for a hearty weeknight meal or for lunches on the go! It’s highly portable and loaded with good-for-you nutrients and serious fuel (16 g protein per serving!).

If you try this recipe, be sure to leave a comment and let us know! Better yet, show us by taking a picture and tagging it #minimalistbaker on Instagram! We seriously love seeing what you guys cook up. Cheers!

Recipe Summary

  • 3 large beets
  • 1 tablespoon olive oil
  • salt and ground black pepper to taste
  • 1 bunch fresh kale, cut into bite-size pieces
  • ½ cup chopped cashews
  • ¼ cup dried cherries
  • 2 tablespoons golden raisins
  • ½ cup apple cider
  • ½ lemon, juiced
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons olive oil, or more to taste

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

Trim roots and stems from beets. Coat beets with 1 tablespoon olive oil and sprinkle with salt and black pepper. Place beets onto prepared baking sheet.

Roast beets for 30 minutes turn beets over and continue roasting until tender, 30 minutes to 1 hour more. Let beets cool. Peel skins from beets and cut into 1-inch cubes. Toss cooked beets with kale, cashews, dried cherries, and golden raisins in a large salad bowl.

Whisk apple cider, lemon juice, Dijon mustard, garlic, and cider vinegar in a bowl. Slowly drizzle 2 tablespoons olive oil into apple cider mixture, whisking constantly, until dressing is combined. Pour dressing over salad and toss to coat. Refrigerate at least 1 hour for flavors to blend before serving.

Beet and Kale Salad with Apples and Creamy Tangy Dressing

  • Author: Allie McDonald
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings


This is the easiest Beet and Kale salad to make. It has apples and the best creamy, tangy dressing on top. Who knew you could make something so sophisticated at home?


  • 2 Tbsp . butter
  • 2 Tbsp . water
  • 3 Tbsp . cider vinegar
  • ¼ cup sugar
  • 1 tsp . prepared horseradish
  • a pinch of salt
  • 1 cup mayonnaise
  • 8 cups baby kale or dark salad green mix
  • 1 RubyFrost apple, cored and sliced ¼ inch thick
  • 1 (14.5 oz.) can sliced beets, drained and cut in half (or 3 fresh beets, peeled and simmered until tender and then sliced ¼ inch)
  • 1 ounce Manchego cheese, Parmesan cheese or 2 ounces creamy goat cheese


  1. Melt the butter in a small saucepan over low heat.
  2. Stir in the water, vinegar, sugar, horseradish, and salt.
  3. Add the mayonnaise and stir until the sugar has dissolved, 1-2 minutes. Remove from heat.
  4. Divide the kale or salad greens among 4 plates. Top with the apple slices and beets.
  5. Use a potato peeler to shave Manchego or Parmesan cheese over each salad or dollop each with some of the goat cheese.
  6. Drizzle each salad with 2 tablespoons of the dressing.


  • You will not use up all the dressing. Store the remainder in an airtight container for up to 2 weeks.

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Tag @cookthestory on Instagram and hashtag it #cookthestory

This post originally appeared in January 2015 and was revised and republished in August 2020.

More Recipes Like This:

Roasted Beet and Kale Salad

When the weather is as hot as it is right now in Southern California (hello: 100 degree temps!) – it’s time for some cold, refreshing salads. But sometimes you have to turn up the heat to cool off – ha! Because with this recipe you do have to turn on the oven to roast the beets. And hot weather + oven = no bueno. But fear not, I do have a solution! Simply roast the beets at night, when it’s far cooler. Yep, that’s what I do. I’ll roast a big batch of beets for this salad (and for beet smoothies!) then refrigerate and use as needed.

So why do I love beets so much? Well, lots of reasons. Beets are high in several vitamins, minerals and phytonutrients, including vitamins A, B and C, potassium, magnesium, fiber, phosphorus an iron, among loads of others. They’re also a great cleanse for the liver and work as a purifier for the blood. Oh, they also just taste good!

Now, kale on the other hand I find is a bit of an acquired taste, as greens go. It’s firm texture and slightly bitter flavor usually has people throwing it in smoothies, to blend with sweeter fruits. And that’s totally OK! But once you get used to the flavor it’s an awesome salad green as well.

So I roast the beets at night, peel, then refrigerate. Then, when I assemble the salad all I have to do is chop the kale, slice the beets and sprinkle the walnuts and cranberries on top. The dressing on this salad is also kept simple to let the flavors shine. Just a mix of good quality olive oil (like Kasandrino’s olive oil), lemon juice, ginger and sea salt.

If you shop at Whole Foods, you’ll find that they have a similar salad. At least in all the Southern California stores. And it’s literally one of their most popular salads. During the lunchtime rush, I always see customers scooping it up into their Whole Food’s brown boxes to enjoy on the patio. They most definitely love it and I think you will too!

There are several different types of beets:

  • White: White beets look similar to a turnip and the taste fairly mild in flavor. You can use white beets in exchange for turnip when needed or use the two together to add additional color.
  • Lutz Green Leaf: These large beets are known for there shelf life. They can keep a really long time making them very useful in many households. These beets are pretty cool, their leaf on top is a chard-like plant.
  • Chioggia: The Candy Cane or Candy Stripe beet! You would recognize them because although they are typically red color on the outside, they are red and white on the inside. How cool is that! Obviously, given their name, you can expect them to taste nice and sweet.
  • Formanova: Formanova beets are unique in shape. They look similar to the shape of a sweet potato.
  • Golden: The best thing about Golden beets is that they don't bleed much of their color so they won't stain the foods nearest them when cooking. They taste absolutely delicious!

Kale Salad With Roasted Beets

A kale salad with roasted beets, tender honeyed apples, crunchy walnuts, golden raisins and a cider vinegar, honey and mustard vinaigrette to tie it all together.

  • Author: Olga’s Flavor Factory
  • Prep Time: 15 min
  • Cook Time: 5 min
  • Total Time: 20 minutes
  • Yield: 4 1 x


  • 3 1/2 Tablespoons olive oil
  • 1 – 2 apples (any kind of apple)
  • 1/2 – 1 Tablespoon honey
  • 6 – 7 cups kale
  • 2 tablespoons lemon juice
  • 2 – 3 small beets
  • 1 teaspoon fresh parsley, minced
  • 1/4 cup toasted walnuts
  • 1/4 cup golden raisins (or craisins)
  • Romano or Parmesan cheese (goat cheese or blue cheese would be great in this salad too)


  • 4 Tablespoons olive oil
  • 1/2 – 1 Tablespoon apple cider vinegar (you can also use red wine or white wine vinegar)
  • 1/2 – 1 Tablespoon lemon juice
  • 1 garlic cloves, smashed
  • 1/2 Tablespoon Dijon mustard
  • 1/2 – 1 Table spoon honey


  1. Roast the beets in the oven (400 degrees Fahrenheit) until they are tender and cooked through, the time completely depends on the size of your beets, 30 minutes – 75 minutes. I would recommend roasting the beets ahead of time. The beets need to be cold for this recipe.
  2. Peel the apple and cut it into slices. Heat 1 Tablespoon of olive oil in a skillet on medium heat. Add the apple with the honey and cook it for about 5 minutes, until the apple slices are tender and slightly caramelized. (You can also use brown sugar instead of honey.) Set the apples aside until they cool completely. (You can also cook the onions in advance and store them in your refrigerator).
  3. Massage the kale for at least 5 minutes with 1 1/2 – 2 Tablespoons olive oil, 1 Tablespoon lemon juice and season with salt. The kale will become much more tender and soft and will decrease in volume significantly.
  4. Peel the beets and cut them into slices. Season the beets with 1/2 Tablespoon of olive oil, 1/2 Tablespoon lemon juice, salt, pepper and parsley.
  5. Mix all the ingredients together for the vinaigrette.
  6. Layer the kale on the bottom of the plate and arrange the beets and the apples on top of the kale. Drizzle some of the vinaigrette over the salad, discarding the garlic. Garnish the salad with raisins, walnuts and Parmesan or Romano cheese.


You can also add some goat cheese or blue cheese to the salad, it’s absolutely divine with beets and apples.

Keywords: kale salad, autumn salad, kale salad with roasted beets, kale salad with apples

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

This is an updated version of the Kale Salad With Roasted Beets that was originally published on July 11, 2014. I have updated the photographs and clarified the instructions to make it even more user friendly and enjoyable.

Watch the video: Best Kale Salad Recipe (October 2022).