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5 from 1 vote

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.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Course: Salad
Cuisine: American
Keyword: Beet Salad, Healthy Kale Salad, Kale Salad
Servings: 4
Calories: 336kcal
Author: Lisa Bryan


  • 4 cups kale chopped
  • 3 beets
  • 1/2 cup dried cranberries
  • 1/2 cup walnuts


  • 1/4 cup olive oil
  • 2 lemons juiced
  • 1/4 tsp ginger powder
  • 1/4 tsp sea salt


  • 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.


Calories: 336kcal | Carbohydrates: 31g | Protein: 6g | Fat: 24g | Saturated Fat: 2g | Sodium: 220mg | Potassium: 667mg | Fiber: 5g | Sugar: 15g | Vitamin A: 6715IU | Vitamin C: 112mg | Calcium: 139mg | Iron: 2.4mg