Roasted Beet and Kale Salad
This roasted beet and kale salad is topped with cranberries and walnuts for a delicious, healthy and nutrient dense 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!
- 4 cups kale, chopped
- 3 beets
- ½ cup dried cranberries
- ½ cup walnuts
- Preheat the oven to 400 degrees fahrenheit.
- Cut the stems off the beets and wash the outside thoroughly. Wrap the beets in aluminum foil and place on a baking sheet. Cook in the oven for 1 hour, then remove and let cool slightly. When the beets are cool enough to handle, remove the aluminum foil and gently rub off the skin. Slice the beets, place on a plate and and refrigerate for 20 minutes.
- Place the chopped kale in a bowl. Add the beets, cranberries and walnuts. Drizzle the dressing and mix to combine before serving.
Other salads you might like: