Kale Salad With Roasted Beet Dressing Recipe

Name: Kale Salad With Roasted Beet Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasted Beet Dressing; 3 Small Sliced & Roasted Beets; 5 tablespoons Olive Oil; 4 tablespoons Lemon Juice; 2 tablespoons Apple Cider Vinegar; 1 tablespoon Honey; 1 pinch Salt & Pepper; Salad; 2 bunches Kale; 1/2 cup Slivered Almonds; 1/2 cup Cranberries; 4 Beets; 4 ounces Goat Cheese (omit if you want to keep this vegan); 1/4 cup Panko Bread Crumbs

Servings: persons

Roasted Beet Dressing
3 Small Sliced & Roasted Beets
5 tablespoons Olive Oil
4 tablespoons Lemon Juice
2 tablespoons Apple Cider Vinegar
1 tablespoon Honey
1 pinch Salt & Pepper
Salad
2 bunches Kale
1/2 cup Slivered Almonds
1/2 cup Cranberries
4 Beets
4 ounces Goat Cheese (omit if you want to keep this vegan)
1/4 cup Panko Bread Crumbs

1
Slice the washed beets and toss with salt and pepper and a little bit of your favorite high heat oil. Roast at 375 until tender, about 20 minutes.
2
Thoroughly clean the kale and finely chop. I pulsed it in the food processor to minimize the effort. Adding the hot beets will gently wilt the kale, warming it all up but keeping it fresh.
3
Combine the ingredients for the dressing and blend in a blender, food processor or immersion blender.
4
Lightly brown panko bread crumbs. Cover goat cheese slices with the crumbs.
5
Season with salt and pepper and toss. Add the dressing when you serve the plate.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Roasted Beet Dressing, 3 Small Sliced & Roasted Beets, 5 tablespoons Olive Oil, 4 tablespoons Lemon Juice, and more.

Yes, Kale Salad With Roasted Beet Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kale Salad With Roasted Beet Dressing

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