Kale & Roasted Beet Salad
This Kale & Roasted Beet Salad is full of good-for-you vegetables & has a homemade Honey-Mustard Vinaigrette that is so easy to make!
This Kale & Roasted Beet Salad is a colorful, confetti-like bowl of salad, studded with gems of dried cranberries, roasted beets, tomatoes, and garbanzo beans. Dressed in a slightly sweet Honey-Mustard Vinaigrette, this is a good-for-you salad that also tastes great!
There are no boring salads allowed here on The Nutrition Adventure. I do have something to admit to all of you though.
I really, really, REALLY, do not like beets. I’ve tried them prepared in all ways and in different dishes and I’m still just not a fan. But as a dietitian and general food enthusiast, I give beets a try every once in awhile to see if anything has changed with my taste buds, and because they’re nutritious!
I recently started ordering produce through Misfits Market, a service that delivers organic produce that doesn’t quite meet the grocery standards for appearance. It’s perfectly fine produce, but unfortunately in this country a lot of good produce goes to waste for silly reasons. That’s why Misfits Market is such a great service that’s filling a need and helping to reduce food waste! If you’d like to try them out, you can use my referral code (COOKWME-IO6RBY) or this referral link for 25% off your first box.
When I received my first Misfits Market delivery, golden beets were included so I had to find a way to make use of them. Over the years, I’ve found two ways I can tolerate them:
- Added to a juice with fruits to balance out the flavor
- Diced really small and tossed in with a lot of other ingredients so I don’t notice them
The beets in this salad are diced very small, but if you enjoy the taste of beets and want large pieces, you could do so! They may just need a little extra time roasting in the oven. Since the salad has a lot of other flavors going on, I only tossed the beets in olive oil, garlic powder, rosemary, and salt.
[bctt tweet=”A salad that both the beet-lovers and not, will enjoy! Kale & Roasted Beet Salad with a Honey-Mustard Vinaigrette” username=”karmanmeyer”]
If you love a good honey-mustard dressing, you’ll want to save this Honey-Mustard Vinaigrette recipe! So easy, so yummy.
When it comes to kale salads, it’s generally a good idea to let them sit in the dressing for a little bit of time before serving. The hearty kale can stand up to dressing without getting soggy like softer leafy greens. I actually made this salad, added the dressing and waited a couple of hours before serving and it was excellent. *chef’s kiss*
From this hesitant beet-eater, to all those who either love or generally dislike beets, I hope you’ll give this recipe try!
Ingredients
For the Roasted Beets:
- 2 golden beets diced into 1/4-inch cubes
- 1 tablespoon olive oil
- 1/4 teaspoon finely chopped dried rosemary
- 1/8 teaspoon salt
- 1/8 teaspoon garlic powder
For the Salad:
- 1 bunch of curly kale chopped fine
- 1/2 cup canned garbanzo beans rinsed
- 6 cherry tomatoes cut into quarters
- 1/2 cup sliced green onion
- 1/2 cup chopped dried cranberries
- 1/4 cup chopped walnuts
- 1 tablespoon fresh lemon zest
For the Honey-Mustard Vinaigrette:
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1 garlic clove finely minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1. Preheat oven to 400 degrees F. Spray a small baking sheet with cooking spray.
- 2. In a medium bowl, toss together the diced beets, olive oil, chopped rosemary, salt, and garlic powder. Spread out onto baking sheet. Roast in oven for 30-40 minutes.
- 3. While beets are roasting, make the salad and dressing. Combine the salad ingredients together in a large bowl.
- 4. In a small bowl, whisk together all of the dressing ingredients. Pour over the salad.
- 5. Add roasted beets to salad once they have cooled slightly. Toss the salad together before serving.
Looking for more salad recipes? Try one of these!
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