Roasted Beet And Kale Salad Recipe

Name: Roasted Beet And Kale Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large beets; 1 tablespoon olive oil; salt and ground black pepper to taste; 1 bunch fresh kale, cut into bite-size pieces; 1/2 cup chopped cashews; 1/4 cup dried cherries; 2 tablespoons golden raisins; 1/2 cup apple cider; 1/2 lemon, juiced; 1 tablespoon Dijon mustard; 2 cloves garlic, minced; 2 teaspoons apple cider vinegar; 2 tablespoons olive oil, or more to taste

Servings: persons

3 large beets
1 tablespoon olive oil
salt and ground black pepper to taste
1 bunch fresh kale, cut into bite-size pieces
1/2 cup chopped cashews
1/4 cup dried cherries
2 tablespoons golden raisins
1/2 cup apple cider
1/2 lemon, juiced
1 tablespoon Dijon mustard
2 cloves garlic, minced
2 teaspoons apple cider vinegar
2 tablespoons olive oil, or more to taste

1
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2
Trim roots and stems from beets. Coat beets with 1 tablespoon olive oil and sprinkle with salt and black pepper. Place beets onto prepared baking sheet.
3
Roast beets for 30 minutes; turn beets over and continue roasting until tender, 30 minutes to 1 hour more. Let beets cool. Peel skins from beets and cut into 1-inch cubes. Toss cooked beets with kale, cashews, dried cherries, and golden raisins in a large salad bowl.
4
Whisk apple cider, lemon juice, Dijon mustard, garlic, and cider vinegar in a bowl. Slowly drizzle 2 tablespoons olive oil into apple cider mixture, whisking constantly, until dressing is combined. Pour dressing over salad and toss to coat. Refrigerate at least 1 hour for flavors to blend before serving.

136

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 13 ingredients. The key ingredients include: 3 large beets, 1 tablespoon olive oil, salt and ground black pepper to taste, 1 bunch fresh kale, cut into bite-size pieces, and more.

Yes, Roasted Beet And Kale Salad 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.

Roasted Beet And Kale Salad

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