Best 2 Roasted Beet And Kale Salad Recipes

**Roasted Beet and Kale Salad: A Symphony of Flavors and Textures**

Welcome to a culinary adventure that celebrates the vibrant colors and diverse textures of roasted beet and kale salad. This delightful dish is not only a feast for the eyes but also a symphony of flavors that will tantalize your taste buds. Get ready to embark on a journey of culinary exploration as we delve into the world of roasted beet and kale salad, introducing you to a collection of recipes that showcase the versatility and deliciousness of this exceptional dish. From classic combinations to innovative twists, these recipes will guide you through the process of creating a salad that is both visually stunning and incredibly flavorful. Whether you're a seasoned salad enthusiast or a novice cook looking to expand your culinary horizons, this article will provide you with all the inspiration and guidance you need to craft a roasted beet and kale salad that will leave a lasting impression.

Let's cook with our recipes!

KALE, LENTIL AND ROASTED BEET SALAD RECIPE - (4.5/5)

Kale, Lentil and Roasted Beet Salad Recipe - (4.5/5) image

Provided by sz8jm9

Number Of Ingredients 13

Ingredients

3 leeks (ends trimmed, sliced lengthwise then chopped, thoroughly rinsed and dried)
1 beet (rinsed clean, dried and quartered - remove any rough skin)
1-2 Tbsp olive oil
1/4 tsp each salt and pepper
1/2 cup green lentils, rinsed clean
1 cup vegetable stock (or sub water)
4 big handfuls kale, baby spinach, or spring greens
TAHINI DRESSING
1/4 cup tahini (sesame seed paste)
1/2 lemon, juiced
2 Tbsp maple syrup (or sweetener of choice)
3-4 Tbsp good olive oil
Pinch each salt and pepper

Steps:

1) Preheat oven to 400 degrees F and lightly grease a baking sheet. 2) Once thoroughly rinsed, add lentils and stock or water to a small saucepan and bring to a rapid simmer over medium-high heat. Then reduce heat and simmer for 20-30 minutes uncovered, or until all liquid is absorbed. Set aside. 3) Add chopped leeks and beets to the baking sheet, drizzle with olive oil and season with salt and pepper. Toss to coat, then bake in preheated oven for 15-20 minutes, or until fragrant and lightly browned. For crispier beets, remove leeks from pan and continue roasting beets for an additional 10-15 minutes (I prefer mine crispier). Set aside. 4) While veggies and lentils are cooking, prepare dressing by adding all ingredients to a mixing bowl and whisking to combine. Taste and adjust seasonings as needed. 5) If using kale, add to large mixing bowl with a bit of olive oil and lemon juice and massage with hands to soften. For all other greens, skip this step. 6) Add greens, beets, leeks and lentils to a large mixing bowl, add dressing and toss to coat. For additional protein / crunch, add your favorite nut or seed (such as lightly salted sunflower seeds or roasted pecans). Leftovers keep for up to a few days, though best when fresh.

ROASTED BEET AND KALE SALAD

Roasted Beet and Kale Salad image

This is an incredibly tasty salad that is packed full of nutrients and vitamins! It is also one that will keep you feeling satisfied longer than most.

Provided by Sabrina Sperry

Categories Salad Vegetable Salad Recipes

Time 2h20m

Yield 6

Number Of Ingredients 13

Ingredients

3 large beets
1 tablespoon olive oil
salt and ground black pepper to taste
1 bunch fresh kale, cut into bite-size pieces
½ cup chopped cashews
¼ cup dried cherries
2 tablespoons golden raisins
½ cup apple cider
½ lemon, juiced
1 tablespoon Dijon mustard
2 cloves garlic, minced
2 teaspoons apple cider vinegar
2 tablespoons olive oil, or more to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
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.
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.
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.

Nutrition Facts : Calories 262.6 calories, Carbohydrate 34.1 g, Fat 12.8 g, Fiber 6 g, Protein 6.7 g, SaturatedFat 2.1 g, Sodium 294.2 mg, Sugar 16.3 g

Tips:

Choose fresh, vibrant beets and kale: The quality of your ingredients will greatly impact the flavor of your salad. Look for deep-colored beets and kale with no signs of wilting or bruising.
Roast the beets until tender: Roasting the beets intensifies their natural sweetness and gives them a slightly caramelized flavor. Roast them until they are easily pierced with a fork, about 45 minutes to 1 hour.
Massage the kale: Massaging the kale with a little olive oil and salt helps to break down the tough fibers and make it more tender and palatable.
Use a light vinaigrette: A simple vinaigrette made with olive oil, vinegar, and a touch of honey or maple syrup is the perfect dressing for this salad. Avoid using heavy, creamy dressings, which will overpower the delicate flavors of the beets and kale.
Add some crunch: To add a bit of crunch and texture to the salad, you can add some chopped nuts, seeds, or croutons.

Conclusion:

This roasted beet and kale salad is a delicious and nutritious dish that is perfect for lunch or dinner. It is packed with vitamins, minerals, and antioxidants, and it is also a good source of fiber. The combination of roasted beets, kale, and a light vinaigrette creates a salad that is both flavorful and satisfying.