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

Beautiful beets! I love how vibrant this dish looks 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 & 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 will work too.
Cooked beets
Red onion
Sunflower seeds: Or pumpkin seeds.
Balsamic vinegar
Garlic
Dijon mustard

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

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 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)

Calories: 73kcalCarbohydrates: 8gProtein: 3gFat: 4gSaturated Fat: 1gPotassium: 233mgFiber: 2gSugar: 4gVitamin A: 1155IUVitamin C: 16mgCalcium: 34mgIron: 1mg

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