Roasted Beet and Kale Salad
A vibrant and nutritious salad featuring roasted beets, kale, walnuts, goat cheese, and dried cranberries, drizzled with a tangy balsamic dressing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 medium Beets
- 4 cups Kale, torn into bite-sized pieces
- 1 cup Walnuts, toasted
- 1/2 cup Goat Cheese, crumbled
- 1/2 cup Dried Cranberries
- 2 tablespoons Balsamic Vinegar
- 3 tablespoons Olive Oil
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Trim the greens off the beets and wash them thoroughly. Wrap in aluminum foil and roast for 45-60 minutes.
- Wash your kale in cold water, place it in a bowl, drizzle with olive oil, sprinkle with salt, and massage for 3-5 minutes.
- Toast the walnuts in a dry skillet over medium heat for 5-7 minutes until golden and fragrant.
- Whisk together balsamic vinegar, olive oil, salt, and pepper in a small bowl to make the dressing.
- Assemble the salad by peeling the roasted beets, slicing them, and adding them to the massaged kale along with walnuts, goat cheese, and cranberries.
- Drizzle with dressing and toss gently to combine. Serve and enjoy!
Notes
You can substitute goat cheese with feta or omit for a vegan option. Add cooked quinoa for a protein boost.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg
Keywords: salad, roasted beet salad, kale salad, healthy salad, vegetarian recipe
Find it online: https://basilboard.com/meal-prep-beet-kale-salad-bowls/