Description
A vibrant and nutritious Roasted Beet and Kale Salad featuring tender roasted beets, hearty kale, sweet dried cranberries, crunchy pecans, and a tangy honey-lime vinaigrette. Perfect as a healthy side dish or light main course, this salad combines earthy, sweet, and tangy flavors with a satisfying texture contrast.
Ingredients
Scale
Roasted Beets
- 4 small beets, peeled and quartered
- 1 tablespoon olive oil
- Salt and pepper, to taste
Salad Base
- 2 bunches kale, tough stems removed and torn into small pieces
- 1/4 medium red onion, finely chopped
- 1/2 cup dried cranberries
- 1/2 cup pecans, halved or chopped
Dressing
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Preheat the Oven: Start by preheating your oven to 400°F (200°C) and place the rack in the middle position to ensure even roasting of the beets.
- Roast the Beets: Toss the peeled and quartered beets with 1 tablespoon of olive oil, salt, and pepper in a baking dish until well coated. Roast them in the preheated oven for about 35 minutes, or until tender and cooked through.
- Prepare Salad Ingredients and Dressing: While the beets roast, prepare the kale by removing tough stems and tearing into bite-sized pieces. Add the kale, finely chopped red onion, dried cranberries, and pecans to a large salad bowl. In a small bowl, whisk together honey, lime juice, balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper to make the dressing.
- Combine Beets and Salad: Once the beets are roasted and slightly cooled, add them to the salad bowl with the kale mixture. Toss everything thoroughly to ensure the dressing evenly coats all ingredients.
- Optional Marinating: Although you can serve the salad immediately, letting it sit for about 30 minutes allows the dressing to soften the kale, enhancing the texture and flavor of the salad.
Notes
- Roasting time may vary depending on beet size; test doneness with a fork.
- For a nuttier flavor, toast pecans lightly before adding.
- Can substitute lime juice with lemon juice for a different citrus note.
- To make it vegan, replace honey with maple syrup.
- This salad is best served within a few hours of preparation for optimal freshness.
