I love this recipe because it takes just a few ingredients yet is packed with nutrition and flavor!
Roasted Beet and Kale Salad Recipe
Ingredients:
- Leafy Greens: I love to use Tuscan kale, but you could also use spinach, arugula, or spring mixed greens – the choice is yours!
- Beets: Since you’ll be roasting the beets, grab the freshest bundle of beets you can find. If you want to make it extra colorful use both red and golden beets.
- Balsamic Vinaigrette: Homemade recipe below!
- Toppings: The toppings are what really elevate this salad. So grab some goat cheese crumbles (or dairy-free feta crumbles), chopped walnuts, and dried cranberries (no sugar added, of course!).
DIRECTIONS:
Prep and roast the beets. Trim about 1 to 2 inches of the stem off the beets, gently wash them, and place them in a small Dutch oven or casserole dish with a lid. Bake them covered for 1 hour at 400°F (200°C).
Slice the beets. Once they’re done roasting, let them cool completely. Slice the rest of the stems off and gently rub off the skins under running water. Then, you’re ready to slice the beets in quarters, or however you’d like to enjoy them in your salad.
Balsamic Vinaigrette Recipe (can also be pre-made)
- ½ cup Balsamic Vinegar
- ½ cup Extra Virgin Olive Oil
- 1 teaspoon Wholegrain Mustard (or Dijon Mustard)
- ¼ teaspoon Sea Salt
- Pinch of Black Pepper to taste
Directions: Place all ingredients in a container with a tight-fitting lid, like a mason jar, and shake vigorously for 30 seconds until emulsified.
Toss the salad together. In a large mixing bowl, toss together the kale, sliced beets, cranberries, walnuts, goat cheese, and balsamic vinaigrette! If you are making it ahead or plan to have leftovers just leave the balsamic vinaigrette off until ready to eat!