• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Garden Grazer
  • Recipes
  • Matcha
  • About
  • Newsletter
  • Contact
menu icon
go to homepage
  • Recipes
  • Gluten-Free
  • Oil-Free
  • Newsletter
  • Matcha
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipes
    • Gluten-Free
    • Oil-Free
    • Newsletter
    • Matcha
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Salad

    Roasted Beet and Kale Salad

    Nov 6, 2017 by Kaitlin

    This Roasted Beet and Kale Salad is tossed with an easy but flavorful balsamic-Dijon dressing. It's vibrant, nutrient-rich, and only takes 15 minutes to prepare! (Vegan, gluten-free, oil-free.)

    Balsamic Beet Kale salad on a plate with fork

    This dish is so vibrant with bright red beets paired with leafy green kale.

    It's great for everyday enjoyment but also makes a healthy (and festive) holiday side dish.

    Plus it's super easy to prepare. Just 7 ingredients and 15 minutes!

    Roasted beets cut in chunks on a cutting board

    Ingredients for Kale Beet Salad

    For this recipe you will toss together:

    • Fresh kale: I use curly kale but lacinato kale works great too. I also like to gently massage my kale leaves in a large bowl which helps make them tender.
    • Cooked beets: For this recipe, I use Love Beets pre-cooked baby beets (not sponsored). But feel free to roast your own fresh beets in the oven if you prefer.
    • Red onion: Or substitute green onion for a milder taste.
    • Sunflower seeds: Or you can substitute pepitas/pumpkin seeds if preferred.
    • Balsamic vinegar
    • Fresh garlic cloves
    • Dijon mustard

    You can also include salt and black pepper in the dressing if desired.

    Salad with balsamic dressing on a white plate with fork

    Customizing

    Add beans: Toss in chickpeas/garbanzo beans for a heartier dish if desired. This turns it into a great main dish or take-along lunch since the chickpeas add some plant-based protein and fiber.

    Nuts + vegan cheese: For more flavor and texture, feel free to sprinkle walnuts, sliced almonds, or vegan feta cheese or goat cheese on top.

    Dressing: I drizzle this salad with my simple balsamic vinaigrette, however feel free to dress this however you wish. A creamy tahini + lemon juice dressing would be lovely as well. I prepare the dressing oil-free, but you can whisk in a teaspoon to tablespoon of good quality olive oil if you wish.

    Storing

    Store leftovers in an airtight container in the refrigerator. We find they keep for about 3 days.

    Note: Kale holds up pretty well, however you could store the dressing and salad in separate containers. Then toss together when ready to serve.

    Plate with kale salad with onions, beets, and sunflower seeds

    For more inspiration, also browse all vegan kale recipes or oil-free recipes.

    Balsamic Beet Kale salad on a plate with fork

    Roasted Beet and Kale Salad

    A simple roasted beet and kale salad tossed in a flavorful balsamic-Dijon dressing. So fresh and nourishing!
    5 from 5 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Salad, Side Dish
    Cuisine: Gluten-Free, Oil-Free, Vegan
    Servings: 5 side servings

    Ingredients

    • 1 bunch kale (I use curly)
    • 4-5 cooked baby beets* (about 8.8oz or 250g)
    • 1/4 cup red onion
    • 1/4 cup sunflower seeds (or pumpkin seeds)

    For the balsamic-Dijon dressing:

    • 3 Tbsp. balsamic vinegar
    • 1 clove minced garlic
    • 2 tsp. Dijon mustard
    • 2 tsp. water
    • Salt to taste if desired

    Instructions

    • Make dressing: Add all dressing ingredients to a small bowl and whisk to combine. Set aside.
    • Tear kale into bite sized pieces, large stems removed. Place in a large bowl and gently massage.
    • Thinly slice red onion and dice beets. Place in bowl.
    • Re-stir dressing and pour over top. (Note: depending on your taste and how big your kale bunch is, you may not need the full amount of dressing. I like mine tangy so start with a smaller amount and go from there if you wish.)
    • Toss to thoroughly combine. Sprinkle sunflower seeds over top before serving.
    • Best eaten within 1-2 days. (It marinates as it sits, so I love having this in the fridge throughout the day for snacking. It does tend to dull in color due to the balsamic.)

    Notes

    *Beets: I use the 8.8 oz. pack of cooked organic baby beets from Love Beets.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Roasted Beet and Kale Salad
    Amount per Serving
    Calories
    73
    % Daily Value*
    Fat
     
    4
    g
    6
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    233
    mg
    7
    %
    Carbohydrates
     
    8
    g
    3
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    4
    g
    4
    %
    Protein
     
    3
    g
    6
    %
    Vitamin A
     
    1155
    IU
    23
    %
    Vitamin C
     
    16
    mg
    19
    %
    Calcium
     
    34
    mg
    3
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this balsamic roasted beet and kale salad recipe, also check out:

    • Mushroom Gravy
    • Almond-Garlic Green Beans
    • Vegan Cheesy Scalloped Potatoes
    • Maple-Balsamic Roasted Brussels Sprouts
    • Butternut Squash & Kale Salad
    • Maple-Cinnamon Butternut Squash

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Salad Recipes

    • Roasted Red Pepper Dressing (Oil-Free)
    • Roasted Chickpea Salad with Hummus
    • Asian-Style Kale & Tofu Salad with Peanut Dressing
    • Quinoa Chickpea Salad with Dill Dressing

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating:




    1. Maureen S.

      September 21, 2021 at 8:58 am

      5 stars
      This was great! I chopped up the kale really fine and added some cooked quinoa too.

      Reply
      • Kaitlin

        September 21, 2021 at 10:22 am

        Wonderful idea adding quinoa and chopping it up more - love that! Thanks so much for sharing.

        Reply

    Primary Sidebar

    The Garden Grazer - Kaitlin profile photo

    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

    Footer

    ↑ back to top

    Info

    About
    Privacy Policy
    Contact

    Follow

    Subscribe
    Facebook
    Instagram
    Pinterest

    Recipes

    Recipe Index
    Oil Free Vegan Recipes
    Gluten Free Vegan Recipes

    Copyright © 2023 The Garden Grazer