Roasted Beet and Kale Salad brings the kind of lunch I crave when I want something fresh but still filling. Sweet roasted beets meet hearty kale, while creamy goat cheese, crunchy walnuts, and chewy dried cranberries fill every forkful. Then, tangy balsamic vinaigrette ties those flavors together with a bright finish.
Table of Contents
Why You’ll Love This Roasted Beet and Kale Salad
This Roasted Beet and Kale Salad balances sweet, tangy, creamy, and crunchy flavors in one bowl. More importantly, the hearty kale and walnuts give it enough substance for a satisfying lunch.
Also, the ingredient list stays simple. You only need seven main ingredients, and pre cooked beets can save time on busy days.
The salad serves 4 and takes 15 minutes to prep. Fresh beets need about 1 hour in the oven, so the total time comes to about 1 hour 15 minutes.
Each serving has about 259 calories, 20 g carbohydrates, 6 g protein, 18 g fat, and 4 g fiber. It also contains 15 g sugar, 229 mg sodium, and 282 mg potassium.
Roasted Beet and Kale Salad Ingredients
You will need:
- 4 cups roughly chopped kale
- 2 medium beets
- 1/2 cup dried cranberries
- 1/2 cup roughly chopped walnuts
- 2 oz goat cheese
- 1/4 cup balsamic vinaigrette
Kale and Easy Green Substitutions
Dinosaur kale works especially well because its sturdy leaves hold up nicely with the tender beets and dressing. However, raw kale tastes much better after a quick massage.
If kale is not your thing, use spinach, arugula, or mixed spring greens. However, softer greens need less tossing because they wilt faster.
Fresh Roasted Beets or Pre-Cooked Beets
Fresh beets give this Roasted Beet and Kale Salad a tender texture and deep sweetness. As they roast, their earthy flavor grows richer.
However, packaged pre cooked beets work well when time feels tight. Simply cut them into bite sized pieces and add them to the salad.
Goat Cheese, Walnuts, and Dried Cranberries
Goat cheese adds creamy, tangy pockets that contrast with the sweet beets. Meanwhile, walnuts bring a firm crunch to every few bites.
Dried cranberries add chewy sweetness. As a result, the salad gets plenty of flavor without a long ingredient list.
Balsamic Vinaigrette
Balsamic vinaigrette fits the earthy beets and hearty kale beautifully. Its tang also cuts through the rich goat cheese and walnuts.
Start with 1/4 cup. Then, toss well so the vinaigrette lightly coats the greens instead of pooling at the bottom.
How to Make Roasted Beet and Kale Salad
Step 1: Roast the Beets Until Tender
First, preheat your oven to 400°F, or 200°C. Trim the beet tops while leaving about 1 to 2 inches of stem, and then wash the beets well.
Next, place the beets in a covered Dutch oven or casserole dish. Roast them for about 1 hour, or until a fork slides into them easily.
Step 2: Cool, Peel, and Cut the Beets
Next, let the roasted beets cool until you can comfortably handle them. Remove the remaining stems.
Then, rub away the skins under running water. Afterward, cut the peeled beets into smaller, fork friendly pieces.
Step 3: Massage the Kale
Meanwhile, place the chopped kale in a large bowl. Gently massage the leaves with clean hands until they feel softer.
This small step makes a big difference. In fact, massaging kale softens its sturdy texture and tones down its bitter edge.
Step 4: Assemble the Salad
Next, add the roasted beets to the kale. Then, scatter in the dried cranberries, chopped walnuts, and goat cheese.
Toss gently so you keep some nice chunks of goat cheese throughout the bowl. That way, each serving gets a little creamy richness.
Step 5: Add the Balsamic Vinaigrette and Serve
Finally, pour 1/4 cup balsamic vinaigrette over the salad and toss until everything has a light coating.
Transfer the Roasted Beet and Kale Salad to a serving bowl. If you like, finish it with a little extra goat cheese or a few more walnuts.
Tips for the Best Beet and Kale Salad
How to Keep Beet Juice From Staining
Beet juice loves hands and cutting boards, so I usually grab gloves or a paper towel before peeling. Also, running water helps loosen the skins without much scrubbing.
After cutting the beets, wash your cutting board promptly. That quick cleanup can keep the bright red juice from hanging around.
How to Make Kale Softer and Less Bitter
Massage raw kale before assembling the salad. Simply work the leaves between your fingers until they soften slightly.
However, do not keep going until the leaves turn limp. You want tender kale that still has enough structure to hold the vinaigrette.
Easy Ingredient Swaps and Variations
Spinach, arugula, or spring greens can replace the kale. Also, pre cooked packaged beets can replace freshly roasted ones when you need lunch faster.
For extra crunch, add a few more walnuts. Likewise, extra goat cheese makes the Roasted Beet and Kale Salad richer and creamier.
What to Serve With Roasted Beet and Kale Salad
This salad works well as a wholesome lunch on its own. However, you can pair it with grilled chicken, roasted turkey, soup, or a slice of crusty bread when you want a larger meal.
Also, its sweet and tangy flavors sit nicely beside simple savory foods. Therefore, you do not need a complicated main dish to make lunch feel complete.
Make-Ahead and Storage Tips
How to Prepare the Salad Ahead of Time
Roast and peel the beets ahead of time, then refrigerate them until you need them. Also, chop the kale and walnuts in advance.
When lunch rolls around, assemble everything and add the goat cheese. Then, dress the salad right before serving.
How Long Roasted Beet and Kale Salad Lasts
You can refrigerate the assembled Roasted Beet and Kale Salad for 3 to 4 days. However, the greens will gradually soften once you add the vinaigrette.
You can also refrigerate the balsamic vinaigrette separately for up to 1 week. Therefore, keeping the components apart works especially well for meal prep.
Why You Should Store the Dressing Separately
Vinaigrette keeps working on the greens as the salad sits. As a result, dressed kale can grow softer over several days.
Instead, store the dressing in a separate container. Then, toss it with your portion right before lunch for better texture.
You can also follow Kai Recipes on Pinterest for more lunch inspiration or visit Kai Recipes on Facebook for more recipe ideas.
Frequently Asked Questions
What is the dressing for a beet and kale salad?
Balsamic vinaigrette works especially well with beet and kale salad. Its tang balances the sweet roasted beets, dried cranberries, and creamy goat cheese.
Do beets and kale taste good together?
Yes. Sweet, tender beets balance kale’s hearty texture and slightly bitter flavor. Also, goat cheese, walnuts, cranberries, and balsamic vinaigrette make the combination even more balanced.
What is the dressing for a roasted beet salad?
Balsamic vinaigrette makes a simple dressing for roasted beet salad. In this recipe, 1/4 cup gives the salad a tangy finish without covering the other flavors.
Is it better to roast or boil beets for a salad?
For this Roasted Beet and Kale Salad, roasting works especially well because it gives the beets a rich, sweet flavor and tender texture. However, pre cooked packaged beets offer a handy shortcut when you have less time.
More Such Recipes
- quick quinoa salad with sweet beets and arugula
- healthy kale Caesar salad with walnuts and roasted vegetables
- apple arugula salad with goat cheese and balsamic dressing
- fresh Mediterranean quinoa salad
- easy garden salad with fresh vegetables
- fresh Greek salad with creamy feta and tangy dressing
Final Thoughts
This Roasted Beet and Kale Salad turns a small group of everyday ingredients into a lunch with real contrast. You get tender beets, sturdy greens, creamy goat cheese, crunchy walnuts, chewy cranberries, and tangy balsamic in every bowl.
Better yet, you can roast the beets ahead and keep the dressing separate. Then, when lunchtime comes around, you only need a quick toss before you sit down and eat.
Roasted Beet and Kale Salad for a Fresh, Satisfying Lunch
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Roasted Beet and Kale Salad combines sweet roasted beets, hearty kale, creamy goat cheese, crunchy walnuts, dried cranberries, and tangy balsamic vinaigrette for a satisfying, wholesome lunch.
Ingredients
4 cups roughly chopped kale
2 medium beets
1/2 cup dried cranberries
1/2 cup roughly chopped walnuts
2 oz goat cheese
1/4 cup balsamic vinaigrette
Instructions
1. Preheat oven to 400°F (200°C). Trim beet tops, leaving about 1 to 2 inches of stem, and wash the beets.
2. Place the beets in a covered Dutch oven or casserole dish and roast for about 1 hour, until fork-tender.
3. Cool the beets until comfortable to handle. Remove the remaining stems and rub away the skins under running water. Use gloves or a paper towel to help prevent staining.
4. Cut the peeled beets into smaller pieces.
5. Massage the raw kale with clean hands until slightly softened and less bitter.
6. Combine kale, beets, dried cranberries, walnuts, and goat cheese in a large bowl.
7. Add balsamic vinaigrette and toss gently to coat.
8. Transfer to a serving bowl and, if desired, finish with extra goat cheese or walnuts.
Notes
Massage raw kale before assembling the salad to soften its texture and reduce bitterness.
Gloves or a paper towel can help keep beet juice from staining your hands.
Wash cutting boards promptly after handling beets.
For make-ahead storage, keep the balsamic vinaigrette separate so the salad does not become soggy.
Dinosaur kale works especially well, but spinach, arugula, or mixed spring greens can replace it.
Pre-cooked packaged beets can replace freshly roasted beets.
Refrigerate the assembled salad for 3 to 4 days.
Refrigerate balsamic vinaigrette separately for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Lunch
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 259
- Sugar: 15 g
- Sodium: 229 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 7 mg