Roasted Beet & Kale Salad
Beet kale salad is a hearty salad with a mix of red and golden beets, fresh kale, chopped nuts, and a homemade poppy seed vinaigrette. This colorful side dish is gluten free and dairy free.
Ingredients
- 1 ½ pounds beets any variety
- olive oil
- 1 large head curly kale hard stems removed and cut into bite-size pieces
- ¼ cup dry roasted macadamia nuts roughly chopped
- vegan poppy seed dressing to taste
Instructions
- Preheat the oven to 400°F/200ºC.
- Massage kale. Add washed and spun kale leaves to a large bowl along with 2 teaspoons of olive oil. Use your hands to massage the kale for 1 minute to soften and tenderize the leaves. Set aside.
- Prep beets. Trim off the beet greens (if your beets have them), leaving 1-2 inches of the stem at the top but leave the tail intact. Wash the beets under running water and give them a little scrub (a veggie brush works well here) to remove the dirt.
- Roast beets. Add a generous glug of olive oil to the bottom of a dutch oven pot or line it with parchment paper. Arrange the beets in a single layer then cover with a lid and bake for 1 hour, turning the beets over halfway through. Check smaller beets for doneness after 45 minutes with the tip of a sharp knife.
- Cool and peel. Let cool for a several minutes then trim off the tails and stems and remove the skin using a sharp knife to help pull it off. Cut the beets into bite size pieces.
- Combine. Add the sliced beets and a few tablespoons of the salad dressing. Toss to combine then transfer to a shallow serving dish, top with chopped nuts, and enjoy!
Notes
See the blog post for helpful tips, storage, and recipe FAQs.