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A large bowl of roasted beet salad next to toppings
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5 from 6 votes

Roasted Beet and Kale Salad

There's so much to love about this roasted beet salad! Especially the homemade balsamic vinaigrette it's tossed with.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Salad
Cuisine: American
Keyword: Beet Salad, Kale Salad, Roasted Beet Salad
Servings: 4
Author: Lisa Bryan

Ingredients

Instructions

  • Preheat the oven to 400°F (200°C). Trim the tops off the beets, leaving about 1 to 2 inches of stem, and then gently wash the beets.
    Slicing stems off beets before roasting
  • Place the beets in a small Dutch oven or a casserole dish with a lid. Bake them covered for 1 hour, or until the beets are tender and pierced easily with a fork. Let them cool to the touch.
    Roasting beets in a white casserole dish
  • Slice the remaining stem completely off, then place the beets under running water, and use your fingers to gently rub off the skin. You can use gloves to prevent staining your fingers, or alternatively, you can use a paper towel to remove the skin. Then slice each beet into smaller pieces.
    Sliced roasted beets next to a knife
  • In a large mixing bowl, add the kale, sliced beets, cranberries, walnuts, and goat cheese. Drizzle with balsamic vinaigrette and toss together.
    Adding balsamic to a roasted beet salad
  • Transfer the salad to a serving bowl, and if you'd like, top it with a little extra sprinkle of goat cheese (as the tossed goat cheese turns pink) or chopped walnuts before serving.
    A large serving bowl of roasted beet salad

Notes

  • If you'd like to soften and reduce the bitterness of kale, make sure to massage it with your hands before adding it to this salad! 

Nutrition

Calories: 259kcal | Carbohydrates: 20g | Protein: 6g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 229mg | Potassium: 282mg | Fiber: 4g | Sugar: 15g | Vitamin A: 2261IU | Vitamin C: 22mg | Calcium: 97mg | Iron: 1mg