Kale Beetroot Salad is a colorful and nutritious dish that combines the earthy flavors of roasted beets and the robust texture of kale. This vibrant salad not only pleases the eyes with its rich colors but also delights the palate with a perfect balance of sweet, savory, and tangy flavors. The addition of creamy goat cheese and crunchy walnuts makes it a wholesome meal that can be enjoyed at any time of the day. Let’s dive into how to create this delicious and healthy salad!

Why You’ll Love This Kale Beetroot Salad

This Kale Beetroot Salad offers a myriad of benefits. First, it’s packed with essential nutrients, making it a healthy kale beetroot salad option. The combination of kale and beets provides a rich source of vitamins A, C, and K, promoting overall health. Additionally, this dish is naturally gluten-free and can be made vegan by replacing goat cheese with a plant-based alternative. It’s also a fantastic option for weight loss due to its low-calorie content while being nutrient-dense. The flavors are refreshing and satisfyingly crunchy, making it perfect for lunch or dinner. Lastly, this salad is incredibly versatile, allowing for various seasonal variations and add-ins!

Ingredients for Kale Beetroot Salad

Gather these items:

1 pound beetroot, golden or red
6 cups kale, curly or Lacinato
4 ounces goat cheese, crumbled
½ cup walnuts, chopped
1 tablespoon extra virgin olive oil (for massaging kale)
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper

How to Make Kale Beetroot Salad Step-by-Step

Step 1: Heat your oven to 400°F. Wrap beets in foil with a bit of oil. Roast for 45-55 minutes until soft. Let them cool.
Step 2: Peel the cooled beets. Cut them into bite-sized cubes. Set them aside while you prep the rest of your salad ingredients.
Step 3: Pull stems off kale. Tear leaves into pieces. Put it in your salad bowl. Add olive oil and massage for 2-3 minutes until soft.
Step 4: Mix remaining olive oil, lemon juice, honey, mustard, salt, and pepper in a small bowl. Whisk until it’s smooth and mixed.
Step 5: Put walnuts in a dry pan. Toast over medium heat for 3-4 minutes. Stir often until they smell good and look golden.
Step 6: Add beet cubes, toasted chopped walnuts, and goat cheese to the kale. Toss everything together gently so it mixes well throughout the bowl.
Step 7: Pour the dressing over your salad. Toss again until everything is coated nicely. Make sure all the ingredients are mixed evenly together.
Step 8: Put on plates or a platter right away. Add extra cheese and nuts on top if you want. Serve fresh and enjoy!

Pro Tips for the Best Kale Beetroot Salad

Keep these in mind:

Choose fresh, vibrant kale and beets for the best flavors.
Massaging the kale with olive oil enhances its texture and flavor.
Feel free to substitute goat cheese with feta or a vegan alternative for dietary preferences.
This salad can be made ahead of time; just store the dressing separately until ready to serve.

Best Ways to Serve Kale Beetroot Salad

This kale and beetroot salad shines on its own but can also be paired with grilled chicken or fish for a complete meal. For a unique twist, serve it with quinoa for extra protein or add seasonal fruits like apples or pears for a refreshing contrast. Additionally, you can serve it as a side dish for holiday gatherings to impress your guests.

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How to Store and Reheat Kale Beetroot Salad

To keep your beet and kale salad recipe fresh, store it in an airtight container in the refrigerator. It will last for up to 3 days. If you plan to make it in advance, consider keeping the dressing separate to maintain the crispness of the kale and beets. Reheat any leftovers gently in the microwave, but avoid overheating to preserve the salad’s texture.

Frequently Asked Questions About Kale Beetroot Salad

What’s the secret to perfect Kale Beetroot Salad?

The key to a perfect kale salad with beetroot is the balance of flavors and textures. Massaging the kale ensures it’s tender while roasted beets add sweetness. Don’t forget the tangy dressing to tie it all together!

Can I make Kale Beetroot Salad ahead of time?

Yes, you can prepare this healthy kale beetroot salad ahead of time. Just store the components separately and combine them right before serving to keep the ingredients fresh.

How do I avoid common mistakes with Kale Beetroot Salad?

To avoid common mistakes, ensure your beets are fully cooked and tender. Also, avoid overdressing the salad, as it can make the kale soggy. Adjust the seasoning to your taste for the best results.

Variations of Kale Beetroot Salad You Can Try

Feel free to explore different variations of this nutrient-dense kale beetroot dish. Add fruits like orange slices for a citrusy kick, or mix in grains like farro for added texture. For a vegan option, substitute the cheese with avocado or tahini dressing. Seasonal variations can include roasted squash in the fall or pomegranate seeds in the winter, making this a versatile dish throughout the year!

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For more delicious salad recipes, check out our Mediterranean Chickpea Salad or Caprese Salad. If you’re looking for a hearty main dish, try our Pappardelle with Beef Ragu or Spaghetti with Garlic and Oil. Don’t forget to explore our Easy Avocado Toast Recipe for a quick and healthy breakfast!

Delicious Kale Beetroot Salad: 7 Healthy Benefits

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Author: Sarah
Total Time: 70 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A colorful, healthy salad with soft kale, sweet roasted beets, creamy goat cheese, crunchy walnuts, and a zingy lemon dressing. So fresh and delicious!

Ingredients

Scale

1 pound beetroot, golden or red
6 cups kale, curly or Lacinato
4 ounces goat cheese, crumbled
½ cup walnuts, chopped
1 tablespoon extra virgin olive oil (for massaging kale)
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper

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Instructions

Heat your oven to 400°F. Wrap beets in foil with a bit of oil. Roast for 45-55 minutes until soft. Let them cool.
Peel the cooled beets. Cut them into bite-sized cubes. Set them aside while you prep the rest of your salad ingredients.
Pull stems off kale. Tear leaves into pieces. Put it in your salad bowl. Add olive oil and massage for 2-3 minutes until soft.
Mix remaining olive oil, lemon juice, honey, mustard, salt, and pepper in a small bowl. Whisk until it’s smooth and mixed.
Put walnuts in a dry pan. Toast over medium heat for 3-4 minutes. Stir often until they smell good and look golden.
Add beet cubes, toasted chopped walnuts, and goat cheese to the kale. Toss everything together gently so it mixes well throughout the bowl.
Pour the dressing over your salad. Toss again until everything is coated nicely. Make sure all the ingredients are mixed evenly together.
Put on plates or a platter right away. Add extra cheese and nuts on top if you want. Serve fresh and enjoy!