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.

Roasted Beet and Kale Salad for a Fresh, Satisfying Lunch

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

Scale

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

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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