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Roasted Beet and Kale Salad

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A vibrant salad featuring roasted beets, fresh kale, buttery walnuts, and tangy goat cheese, drizzled with balsamic dressing.

Ingredients

Scale
  • 2 cups fresh kale, chopped
  • 2 medium beets, roasted and diced
  • 1/2 cup walnuts, toasted
  • 1/2 cup goat cheese, crumbled
  • 1/2 cup dried cranberries
  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the beets by trimming the tops and roots, and washing them thoroughly.
  3. Wrap each beet individually in aluminum foil, drizzle with olive oil, and sprinkle salt.
  4. Roast for 45-60 minutes until tender.
  5. Toast walnuts in a skillet over medium heat for 5-7 minutes until golden.
  6. Wash the kale and remove tough stems, then chop into bite-sized pieces.
  7. Once the beets are done, cool them, peel, and dice.
  8. Combine the kale, roasted beets, toasted walnuts, goat cheese, and cranberries in a bowl.
  9. Whisk balsamic vinegar and olive oil, add salt and pepper to taste.
  10. Drizzle dressing over the salad and toss gently until combined.
  11. Transfer to a serving bowl and add extra goat cheese on top to serve.

Notes

Feel free to substitute kale with spinach or Swiss chard. Other cheese options include feta or blue cheese.

Nutrition

Keywords: beet salad, kale salad, healthy salad, roasted vegetables, vegetarian recipe

Find it online: https://savoryaddict.com/roasted-beet-kale-salad/