Roasted Beet & Kale Salad
A vibrant, nutrient-packed salad featuring roasted beets, fresh kale, tangy goat cheese, and crunchy walnuts tossed in a simple balsamic vinaigrette. Fiber-rich, plant-protein-packed, and naturally low in saturated fat, this salad is perfect for a quick lunch, dinner, or make-ahead meal prep.
Equipment
- 1 small Dutch oven or casserole dish with lid
- 1 large mixing bowl
- 1 Serving bowl
- 1 Knife and cutting board
Ingredients
- 4 cups kale roughly chopped
- 2 medium beets washed and trimmed
- ½ cup dried cranberries
- ½ cup walnuts roughly chopped
- 2 ounces goat cheese
- ¼ cup balsamic vinaigrette
Instructions
- Preheat and Prepare Oven: Begin by preheating your oven to 400°F (200°C). This ensures the beets roast evenly from the start. While the oven warms, gather your beets and gently trim the leafy tops, leaving about 1–2 inches of the stem intact. Washing the beets under cold water removes any dirt and grit, giving you a clean, fresh start for roasting.
- Roast the Beets: Place the trimmed and washed beets into a small Dutch oven or a lidded casserole dish. Cover with the lid to help them cook evenly and retain moisture. Roast the beets for approximately 1 hour, or until they are fork-tender. You can test doneness by inserting a fork into the center—it should slide in smoothly without resistance.
- Cool and Peel Beets: Once roasted, allow the beets to cool until they are comfortable to handle. Remove the remaining stems completely, then rinse under cold running water. Gently rub the skin off with your fingers. For minimal mess, you can wear disposable gloves to avoid staining your hands. Alternatively, use a paper towel to carefully peel away the skin. After peeling, slice the beets into bite-sized pieces for easy incorporation into the salad.
- Prepare the Kale: While the beets are roasting or cooling, prepare the kale. Rinse the kale leaves thoroughly under cold water to remove any dirt. Roughly chop the kale into bite-sized pieces. For a softer, less bitter texture, massage the kale gently with your hands for 1–2 minutes. This breaks down the fibers and makes the leaves tender, helping them absorb the flavors of the dressing.
- Combine Salad Ingredients: In a large mixing bowl, combine the prepared kale, roasted and sliced beets, dried cranberries, and roughly chopped walnuts. Crumble the goat cheese over the top. This creates a beautiful contrast of textures and flavors: earthy, sweet, nutty, and creamy all in one bowl.
- Add Dressing and Toss: Drizzle ¼ cup of balsamic vinaigrette over the salad ingredients. Using salad tongs or clean hands, gently toss everything together until the kale is evenly coated and the ingredients are well combined. Ensure the goat cheese blends slightly with the beets, giving a subtle pink tint while keeping some creamy chunks intact for texture.
- Plate and Garnish: Transfer the tossed salad to a serving bowl or individual plates. For extra visual appeal and flavor, sprinkle a few additional walnuts and small crumbles of goat cheese on top. This finishing touch adds crunch, creaminess, and a professional, polished look to your salad.
- Serve and Enjoy: Your roasted beet and kale salad is now ready to serve. It can be enjoyed immediately while fresh, or chilled for later consumption. This vibrant, nutrient-packed salad makes a perfect side, light lunch, or healthy dinner option.
Notes
- Roasting the beets with their skin on helps retain natural sweetness and color.
- Massaging kale before adding the dressing softens the leaves and reduces bitterness.
- Dried cranberries add a natural sweetness that balances the earthy flavor of the beets.
- Walnuts provide crunch and heart-healthy fats; lightly toasting them enhances their flavor.
- Goat cheese adds creaminess and tang, but can be substituted with feta or a plant-based alternative for a dairy-free option.
- This salad is naturally vegetarian and can easily be made vegan by swapping the goat cheese.
