Name: Roasted Beet & Kale Salad with Balsamic Dressing
Prep time: 15 min
Total time: 15 min
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); 3 Tbsp. balsamic vinegar; 1 clove minced garlic; 2 tsp. Dijon mustard; 2 tsp. water; Salt to taste if desired

This fresh Roasted Beet Kale Salad is tossed with an easy but flavorful balsamic-Dijon dressing. Vibrant, nutrient-packed, and it only takes 15 minutes! (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 is great for everyday eating but also makes a healthy (and festive) holiday side dish.

And it is super easy to prepare. Just 7 ingredients and 15 minutes.

For this recipe, I use Love Beets pre-cooked baby beets (not sponsored) but feel free to roast your own fresh beets if you prefer.

Roasted beets cut in chunks on a cutting board

Ingredients for Beet Kale Salad

For this recipe you will need:

Fresh kale: I use curly kale but lacinato kale will work too.
Cooked beets
Red onion
Sunflower seeds: Or pumpkin seeds.
Balsamic vinegar
Garlic cloves
Dijon mustard

Salad with balsamic dressing on a white plate with fork

Customize

Adding chickpeas makes it a great main dish or take-along lunch as well.

I include the recipe for my simple balsamic dressing, however feel free to dress this however you wish!

Storing

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

Kale holds up pretty well, however you could also store 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 oil-free recipes.

Roasted Beet & Kale Salad with Balsamic Dressing

A simple roasted beet and kale salad tossed in a flavorful balsamic-Dijon dressing. So fresh and nourishing!

5 from 5 votes

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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, 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

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

Nutrition Per Serving (Estimate)

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