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–+ servings
Kale beet salad with roasted carrots, shallots and pumpkin seeds in a white bowl.
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}
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 40 minutes

Video

Ingredients
  

  • 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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