Roasted Beetroot and Kale Salad

    (27)
    2 hours 20 minutes

    The sweet, earthy flavour of roasted beetroot complements the robust taste of fresh kale in a salad that makes a great side dish or a light meal. It is also a salad that will keep you feeling satisfied longer than most.


    1 person made this

    Ingredients
    Serves: 6 

    • 3 large beetroot
    • 1 tablespoon olive oil
    • salt and ground black pepper to taste
    • 1 bunch fresh kale, cut into bite-size pieces
    • 75g chopped cashews
    • 40g dried cherries
    • 20g sultanas
    • 1/2 cup apple cider or apple juice
    • 1/2 lemon, juiced
    • 1 tablespoon Dijon mustard
    • 2 cloves garlic, minced
    • 2 teaspoons apple cider vinegar
    • 2 tablespoons olive oil, or more to taste

    Directions
    Preparation:20min  ›  Cook:1hour  ›  Extra time:1hour chilling  ›  Ready in:2hours20min 

    1. Preheat oven to 180 degrees C. Line a baking tray with foil.
    2. Trim the roots and stems from the beetroot. Coat beetroot with 1 tablespoon olive oil and sprinkle with salt and black pepper. Place beetroot onto prepared baking tray.
    3. Roast beetroot for 30 minutes; turn beetroot over and continue roasting until tender, 30 minutes to 1 hour more. Let beetroot cool. Peel skins from beetroot and cut into 2cm cubes. Toss cooked beetroot with kale, cashews, dried cherries and sultanas in a large salad bowl.
    4. 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 flavours to blend before serving.

    Suggestion:

    You can add some goats cheese right before serving if you would like to add a creamy texture. This salad still tastes great the next day as kale holds its firmness quite well!

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    Reviews and Ratings
    Global Ratings:
    (27)

    Reviews in English (21)

    by
    11

    I was surprised at how much better it was the next day when the flavors really came together. I made a few changes, only because I didn't have all the ingredients on hand, but they were slight. I used pecans instead of cashews and used regular raisins instead of golden, and used craisins instead of dried cherries. The roasted beets were delicious in this salad, and a great way to use up the beets from the garden. I also added about 2-3 extra beets. One other change was to the method of prep: I poured dressing (only used about 1/2) on just the kale and massaged the dressing onto the kale with my fingers. I do this with another kale salad and it really softens the kale, but doesn't make it soggy. Then I added the remaining ingredients. Thanks for the recipe!  -  05 Sep 2013  (Review from Allrecipes USA and Canada)

    by
    10

    Incredibly delicious! I will make this again and again. I didn't have apple cider so I used apple juice. Also because of what I had, used pecans and pine nuts in place of cashews, regular raisins, and dried cranberries. I massaged the kale a bit with a drizzle of olive oil and salt before mixing with other items because I like my kale a bit softer. Great recipe and super versatile. The beets were a wonderful complement to the kale.  -  01 Jan 2014  (Review from Allrecipes USA and Canada)

    by
    5

    Takes a while to prepare since the beets need to roast over an hour. But they are soooooo good roasted! I'm not a big kale fan, it is bitter. I used almonds, walnuts and cashews. Not crazy about the cashews, next time leave out. I'll submit another review after it sits awhile.  -  29 Jun 2014  (Review from Allrecipes USA and Canada)

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