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Closeup of Roasted Beet, Carrot & Kale Salad
Course Salad, Side Dish

Roasted Carrot Kale and Beet Salad

By: Elysia
Servings 6 servings
This kale salad with roasted beets and carrots is not only pretty to look at, it's also bursting with flavour and nutrients! It can be made in advance, so it's the perfect salad for meal prep, parties and gatherings or tasty weeknight meals! Best kale salad ever! (Gluten-free, paleo & vegan)
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 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


  • 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.
  • Allow salad to sit for at least 30 minutes to allow the flavours to combine. Serve cold or at room temperature.


  • Be sure to cut the vegetables (i.e. carrots, beets and shallots) into roughly the same size pieces so that they cook evenly.
  • Make sure that you massage the kale for a few minutes before combining with the rest of the ingredients (I like to do this with some olive oil) to reduce the bitterness and toughness of the leaves. This step alone softens the leaves and makes such a difference in the overall taste and texture.
  • Keep an eye on the shallots and pumpkin seeds when they're roasting in the oven as they can burn easily. I found that 10 minutes in the oven was just the right amount of time to roast them and get them lightly browned without burning, but it will depend on your oven.
  • Allow the salad to sit in the dressing for at least 30 minutes (or longer). It tends to taste better the longer that it sits.


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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