Kale Beet Salad

This kale and beet salad is not only pretty to look at, it’s also packed with flavor and nutrients! The roasting process concentrates the natural sweetness and flavor of the beets and carrots, and they look like little gems on a bed of kale. Perfect for meal prep, parties and gatherings or tasty weeknight meals! {Gluten-free, paleo & vegan}

The Perfect Winter Kale Salad! 

This bright and vibrant kale and beet salad with roasted carrots is one of those salads that you’ll want to make on repeat since it always gets rave reviews. Plus, it’s loaded with seasonal ingredients and the colors make it stand out on any table. 

I highly recommend letting it sit for a while since it tastes even better when all of those flavors have had a chance to come together. This is a great one for meal prep!

If you love this kale salad recipe, be sure to also check out this Kale Salad with Cranberries, Chick Fil A Kale Salad Recipe and Sweet Potato Kale Bowl.

Ingredient Notes

Step by Step Instructions

• Preheat the oven to 425 degrees F. In a large mixing bowl, combine the sliced beets, carrots, 2 tablespoons of the olive oil, and salt and pepper. Toss really well to coat everything evenly.
• Then, add spread the carrots and beets in a single layer on a large sheet pan and roast in oven for 15 minutes.
• Remove from the oven and toss the shallots and pumpkin seeds with the beets and carrots on the baking sheet. Roast for an additional 10-15 minutes or until the vegetables are just tender. This will toast the pepitas and soften the shallots just enough.
• Meanwhile, place the chopped kale in the same bowl where the beets and carrots were. Add remaining tablespoon of olive oil and massage into the kale leaves with clean hands until the leaves are bright green and tender. It only takes about 2-5 minutes, and really improves the texture of the kale.

Make the Dressing

• In a small bowl or mason jar, mix together the lemon juice, maple syrup and Dijon mustard until combined.
• Remove the vegetables from the oven and allow them to cool for about 5 minutes. Add the warm veggies to the bowl with the kale and drizzle with the dressing until well combined. Toss thoroughly, then add the dried cranberries.
• Allow salad to sit for at least 30 minutes to allow the flavors to combine.
• Then, serve the salad cold or at room temperature.

Scroll to the recipe card below for the full printable recipe!

More Healthy Side Dishes

• Cruciferous Crunch Salad
• Maple Roasted Brussel Sprouts and Sweet Potatoes
• Christmas Wreath Salad
• Roasted Brussel Sprouts with Bacon Balsamic and Maple syrup
• Roasted Ranch Carrots

Course Salad, Side Dish

Kale Beet Salad

By: Elysia Cartlidge

Servings 6 servings

This kale and beet salad is not only pretty to look at, it’s also packed with flavor and nutrients! The roasting process concentrates the natural sweetness and flavor of the beets and carrots, and they look like little gems on a bed of kale. Perfect for meal prep, parties and gatherings or tasty weeknight meals! {Gluten-free, paleo & vegan}

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Video

Ingredients

  

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• 2 medium beets, trimmed, peeled, quartered and sliced a 1/4 inch thick
• 2 large carrots, sliced 1/4 inch thick
• 3 tablespoons olive oil, divided
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 medium shallots, peeled and quartered lengthwise
• 1/4 cup unsalted pumpkin seeds
• 4 cups chopped kale, stems removed and cut into smaller pieces
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• 1/3 cup dried cranberries

Optional Add Ins:

• 4 ounces goat cheese

Instructions

• Preheat the oven to 425 degrees F. In a large bowl, combine beets, carrots, 2 tablespoons of the olive oil and salt and pepper. Add carrots and beets to a baking sheet and roast in oven for 15 minutes.
• Remove from oven and toss the shallots and pumpkin seeds with the beets and carrots on the baking sheet. Roast for an additional 10-15 minutes or until the vegetables are just tender.
• Meanwhile, place the chopped kale in the same bowl where the beets and carrots were. Add remaining tablespoon of olive oil and massage into kale leaves with your hands until the leaves are bright green and tender, about 2-5 minutes.
• In a small bowl, mix together the lemon juice, maple syrup and Dijon mustard until combined.
• Remove vegetables from the oven and allow them to cool for 5 minutes. Add vegetable mixture to the bowl with the kale and toss with the dressing until well combined. Add the dried cranberries.
• Let the salad to sit for at least 30 minutes to allow the flavors to combine. Serve cold or at room temperature.

Notes

• Even chopping: Cut the vegetables into similar-sized pieces so they roast evenly.
• Massage the kale: Rub with a little olive oil for a few minutes to soften the leaves and reduce bitterness.
• Watch while roasting: Shallots and pumpkin seeds brown quickly — check early to prevent burning.
• Let it rest: Let the salad sit in the dressing for at least 30 minutes for best flavor.

Nutrition

Calories: 227kcalCarbohydrates: 20gProtein: 8gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 9mgSodium: 348mgPotassium: 494mgFiber: 3gSugar: 11gVitamin A: 8067IUVitamin C: 60mgCalcium: 120mgIron: 2mg

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Adapted from the Better Homes & Gardens Magazine

This recipe was originally posted September 2018 and was updated April 2024 to include more helpful tips. The text and formatting were updated again in January 2026.