Roasted Beets Kale Salad Recipes

ROASTED BEET AND KALE SALAD

Steps:

• Preheat the oven to 400 degrees fahrenheit.
• Cut the stems off the beets and wash the outside thoroughly. Wrap the beets in aluminum foil and place on a baking sheet. Cook in the oven for 1 hour, then remove and let cool slightly. When the beets are cool enough to handle, remove the aluminum foil and gently rub off the skin. Slice the beets, place on a plate and and refrigerate for 20 minutes.
• Place the chopped kale in a bowl. Add the beets, cranberries and walnuts. Drizzle the dressing and mix to combine before serving.

KALE AND ROASTED BEET SALAD WITH MAPLE BALSAMIC DRESSING

Steps:

• For instructions on how to roast beets, click here. Peel your roasted beets, then slice them into wedges. Set aside.
• Place the pecans in a small skillet and toast over medium heat for 4-5 minutes till fragrant.
• Pour 1/4 cup maple syrup over the pecans and bring to a boil over medium. Sprinkle the pecans evenly with a dash of cayenne. Let the syrup boil for 1-2 minutes over medium, stirring frequently. till most of the liquid evaporates.
• Pour the pecans immediately onto a piece of parchment or wax paper. Spread them out with a spoon into a single layer. Let them cool and dry out.
• Meanwhile, clean your kale, pat dry, and cut the leaves from the tough stalks. Discard stalks. Cut the leaves into small pieces and place in a salad bowl. Sprinkle with a generous pinch of salt. Massage the kale with clean hands for 2-3 minutes till it wilts and loses its bitter flavor.
• In a small bowl, whisk together balsamic vinegar, 1 tbsp maple syrup, and lemon juice. Whisking briskly and constantly, drizzle the olive oil very slowly into the mixture till the dressing is emulsified and thickened. Season with salt and pepper to taste.
• Add the roasted beet wedges and crumbled feta or goat cheese to the salad.
• Break apart the candied pecans into small pieces.
• Sprinkle the pecans over the top of the salad.
• Serve each portion of salad drizzled with a bit of dressing (about 1 tbsp per serving).

KALE WITH ROASTED BEETS AND BACON

Steps:

• Preheat the oven to 425 degrees F.
• Wash and trim the beets, removing both ends. Place them on a 12-inch square sheet of heavy-duty aluminum foil. Drizzle with the olive oil and season generously with salt and pepper. Seal up the foil packet and roast until the beets are fork-tender, about 1 hour.
• In a large skillet over medium heat, cook the bacon until medium-crisp (or however you prefer your bacon). Transfer the bacon to a paper towel-lined plate. Increase the heat to high and add the kale, stirring to coat in the rendered bacon grease. Cover and cook for a few minutes, and then add the chicken stock and 2 tablespoons of the vinegar. Stir to combine, cover and allow to wilt for 6 to 8 minutes.
• Peel and cut the beets into chunks and add them to the kale. Stir in the remaining 2 tablespoons vinegar. Add the bacon, stir to combine and season with salt and pepper. Serve immediately.

ROASTED BEET SALAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Wrap beets loosely in aluminum foil and place on a rimmed baking sheet.
• Roast in the preheated oven until easily pierced with a knife or skewer, 50 to 60 minutes. Unwrap and cool until easily handled, about 10 minutes. Peel beets and cut into chunks.
• Mix vinegar and maple syrup together; season with salt and pepper. Pour over beets. Refrigerate until beets absorb the flavors, at least 1 hour. Serve cold.

BEET AND KALE SALAD WITH GOAT CHEESE

Steps:

• Place beets in a large pot, and cover with water. Add enough salt so that the water tastes like the ocean, about 2 tablespoons. Cover, and bring to a boil. Reduce heat, and simmer until skins slip easily off beets, about 15 minutes. Drain. When cool enough to handle, peel beets. Cut red beets into quarters lengthwise and Chioggias into 1/2-inch rounds. Combine beets, 2 tablespoons oil, and the vinegar, and gently toss.
• Place kale in a large bowl, and bruise very roughly with hands. Add 1 tablespoon oil, season with salt and pepper, and massage into leaves 1 minute. Add lemon juice, and toss.
• To serve, make a bed of kale on a platter, and scatter beets on top. Crumble goat cheese into chunks, and scatter over salad. Season with pepper.

ROASTED BEETS AND KALE SALAD RECIPE - (4.6/5)

Steps:

• Scrub beets well and cut off ends. Drizzle each beet with olive oil and sprinkle with salt. Wrap each individually in foil. Bake at 400 deg for 50 min. Cool until able to handle. Peel outer skin and slice. Meanwhile, cook bacon till crisp. Drain grease. Heat olive oil in pan. Cook garlic and shallots till softened. Add kale, adding more olive oil if needed. Cook until slightly wilted. Combine in large bowl the kale mixture, beets, pecans, crumbled bacon, apple, lemon zest and juice and crumbled goat cheese. Finish with additional olive oil if needed, drizzle of balsamic vinegar if desired and coarse finishing salt. Enjoy!