If you are passionate about eating food that makes you feel amazing, you will love this Kale Beet Salad. With earthy beets, sweet candied walnuts, and a punchy balsamic vinaigrette, this is a great way to infuse your salad game with a bit of excitement.
Beets and kale are arguably among the most nutritious foods in the world, and I have found that people tend to have strong feelings about them one way or the other.
My mother isn't a fan of beets, and my husband thinks that kale is the worst thing ever.
I adore both of them.
If you like them too, you are going to go wild for this Kale Beet Salad Recipe.
It takes a bit of advanced planning since you have to roast the beets, but I promise it is worth it.
(Plus, if you know you've got this on the menu, you can always cook and chop the beets on the weekend to make this kale walnut salad quick and easy weeknight meal.)
I think you will love this salad as much as I do!
Ingredients for Making Kale and Beet Salad
- Beets: I used red beets, but golden beets would work as well.
- Kale: You can use whatever kind of kale you like for this salad.
- Olive Oil: Use the best quality of extra virgin olive oil that you have.
- Dried Cranberries: Dried cherries would work as well.
- Walnuts: Crunchy walnuts add a pop of texture.
- Maple Syrup: If you are sugar-free, look for a brand like Choc Zero
- Salt: Adjust the amount of salt to your liking.
- Balsamic Vinegar Dressing: I am obsessed with my homemade balsamic vinaigrette. If you are short on time, you can buy dressing. Aren't a fan of balsamic vinegar? Try an apple cider vinegar dressing.
- Use pistachios or pecans in place of the candied walnuts.
- Add 1 thinly sliced fennel bulb.
- For an extra pop of flavor, add ⅓ cup goat cheese or blue cheese.
- Add 1 cup cooked quinoa.
Frequently Asked Questions
To massage kale, remove the stems and tear the leaves into small pieces. Drizzle with oil.
With clean hands, vigorously rub with your fingertips until the greens have softened.
You can skip massaging kale if you like - it is a matter of personal preference. Massaging it helps to tenderize it and makes it easier to chew.
I personally strongly prefer the texture of kale that has been massaged over that which hasn't. Try it and see which you like best!
(Note: Don't massage baby kale! It is too tender.)
Surprisingly, YES! This is one of my favorite meal-prep hacks. Not only is it a great way to plan ahead, but it extends the life of the greens.
(And frees up some fridge space.)
Stored in a zip-lock bag with the air pressed out, massaged kale will keep for up to a week in the refrigerator.
Yes! Roasted Beets will be kept for about four days covered in the refrigerator.
I recommend waiting before serving to toss the salad because beets tend to bleed on the other ingredients.
You can make the components for this roasted beet and kale salad ahead of time and store them separately in the refrigerator for up to 4 days. (The kale will keep massaged for a week.)
If I know I am going to be storing the beets I will give it a squeeze of lemon juice and then place them in a sealed container.
Once tossed, you can keep this salad for a day or two.
How to Make Kale Beet Salad
First, roast your beets. To do this, preheat the oven to 375 degrees.
Trim and wash the beets and place them in a large baking dish or baking sheet. Cover with foil and bake for 1 ½ hours, until tender.
Allow them to cool. Peel, and then chop or julienne them. (I recommend wearing gloves when doing this!)
Meanwhile, while the beets are cooking, place a skillet over medium-high heat. Add walnuts, maple syrup, and salt.
Cook, constantly stirring, for about four minutes.
Remove the walnuts from the pan and let them cool completely on parchment paper.
Tear the kale into bite-sized pieces. Next, massage the kale by placing it in a large bowl and sprinkling it with salt. Cover your clean hands in a teaspoon of olive oil and massage until tender.
Finally, add the beets and cranberries to the bowl and toss with the balsamic vinegar dressing.
Taste and season with salt and pepper.
Top with walnuts and serve.
You May Also Like
- Kale Apple Salad is a fun and refreshing salad that is a great way to fuel your day.
- Southwestern Quinoa Pasta Salad is a crazy-good gluten-free pasta salad that never gets old.
- Chicken Broccoli Cauliflower Risotto is perfect for when you are craving comfort food but trying to watch your carb intake.
- Kale Tahini Salad is packed with color, texture, and flavor. A great side salad, or add protein to make it a main.
Kale Beet Salad
- 6 medium beets or 3 large
- 2 bunches kale washed, center ribs removed and cut into thin pieces
- 1 teaspoon olive oil
- ½ cup dried cranberries
- ½ cup walnut halves
- 2 tablespoons maple syrup or maple syrup substitute like choc zero
- ¼ teaspoon sea salt
- ⅓ cup balsamic vinegar dressing more or less to taste
- Preheat oven to 375 degrees. Trim and wash beets.
- Place in a large baking dish and cover with foil. Bake for 1 ½ hours, or until tender. Cool. Peel and julienne or chop.
- Meanwhile, place a skillet over medium high heat. Add walnuts, maple syrup, and sea salt. Cook, stirring constantly for about four minutes.
- (If you are easing a thin pan, you may need to cut the cooking time short to avoid burning.) Remove walnuts from pan and allow to cool on parchment paper.
- Place kale in a large bowl. Cover clean hands with a teaspoon of olive oil. Sprinkle kale with a little salt and massage until tender. (Optional- read about massaging kale here.)
- Add beets and cranberries and toss with desired amount of dressing. Top with walnuts and serve.
- Use pistachios in place of the candied walnuts.
- Add 1 thinly sliced fennel bulb.
- Add ⅓ cup goat cheese or blue cheese.
- Add 1 cup cooked quinoa.
More Kale Salad Recipes to Try:
- Roasted Butternut Squash Apple Salad is a fabulous vegetarian main course salad that is perfect for cooler weather.
- Strawberry Kale Salad is refreshing and light! A great side for your next grill out.
Those flavor combinations are perfect.
i wanted to use unsweetened cranberries
Any suggestions for a substitute since I have not found
I think pomegranate seeds would be really nice. Or diced apple.