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.
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!
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)
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)
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)