Kale And Roasted Beet Salad


This healthy salad will make a colorful and flavorful addition to your table. 

Kale and Roasted Beet Salad

Course: Salad
Cuisine: American
Keyword: beet recipe, healthy salad, kale recipe
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8
Calories: 196 kcal
Author: Kathy

This healthy salad will make a colorful and flavorful addition to your table. 



  • 5-6 small beets roasted
  • 1/2 cup red onion very thinly sliced
  • 10 ounces kale washed, stems removed, and chopped
  • 2 clementines peeled and cut into 1 inch chunks
  • 1/2 cup raw walnuts or pecans chopped and toasted
  • 1/2 cup feta cheese crumbled
  • 1 tbsp olive oil to roast beets

For the Dressing

  • 2 tbs olive oil
  • 2 tbsp fresh squeezed orange juice
  • 2 tbs balsamic vinegar
  • 1 tbsp real maple syrup
  • 1/2 tbsp fresh ginger peeled and minced
  • 1 dash pepper


  1. Pre-heat oven to 375 degrees.

  2. Use a kitchen shears to remove stems and leaves from beets. Use a vegetable brush to gently remove sand and dirt from the beets. Click here to try Sauted Beet Greens.

  3. Add beets to a pot of water and boil until beets are tender (about 30-40 minutes) cooking time will depend on the size of your beets. 

  4. Remove beets from heat and remove the skins. The skins can easily be removed by rubbing them with your fingers. Do this step under running water to prevent getting burned.

  5. Cut beets into 1 inch pieces and place in prepared baking dish. Drizzle with 1 tbsp olive oil and season with salt and pepper. Bake in 375 degree oven for about 20 minutes. stir after 10 minutes. 

For The Dressing

  1. Place all dressing ingredients in a blender and blend until everything is incorporated. Pour over salad.

For The Salad

  1. Kale can have a bitter taste; to remove the bitterness, place kale in a large bowl, add 1-2 tsp sea salt and massage with your fingers for 2 minutes. Massaging the kale helps to remove most of the bitterness, leaving a mild, almost sweet flavor.

  2. Toss roasted beets, red onion, chopped kale, and orange chunks in a large mixing bowl.

  3. Pour dressing over salad and mix to evenly coat.

  4. Add toasted nuts and feta cheese on top.

To Toast Nuts

  1. Place chopped nuts on a small tray and place them in the toaster oven for about 2 minutes, watching them closely, as they will burn easily.

Recipe Notes

If you don't have clementines, 1 medium orange may be substituted.

If you don't want to use kale, use spinach instead. 


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