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Roasted beet and kale salad on a white plate with serving fork

Roasted Beet and Kale Salad

A simple roasted beet and kale salad tossed in a flavorful balsamic-Dijon dressing. So fresh and nourishing!
AuthorKaitlin - The Garden Grazer
Prep Time:15 minutes
Total Time:15 minutes
CourseSalad, Side Dish
CuisineGluten-Free, Oil-Free, Vegan
Servings4 (1.5-cup servings)


  • 1 large bunch kale (about 4-5 cups chopped)
  • 4 cooked baby beets* (8.8oz or 250g)
  • 1 medium carrot
  • 1/4 cup red onion
  • 3 Tbsp. sunflower seeds

For the balsamic-Dijon dressing:

  • 3 Tbsp. balsamic vinegar
  • 2 tsp. Dijon mustard
  • 1 clove garlic, minced
  • 2 tsp. water
  • Pinch of salt


  • Make dressing: Place all dressing ingredients in a small bowl and whisk to combine. Set aside.
  • Chop kale into bite-sized pieces, large stems removed. Place in a large bowl and gently massage for 30 seconds to help tenderize.
  • Add dressing over top of kale and toss well to combine. Set aside to marinate while you prepare the veggies.
  • Dice cooked beets, shred carrot, and finely slice red onion. Place in bowl with kale.
  • Toss to combine. Sprinkle sunflower seeds on top before serving.


*Beets: I use the "Love Beets" brand 8.8 oz. pack of cooked organic beets, which usually contains about 3-5 beets.
Kale: Either lacinato or curly kale works great. (I used lacinato.)
Serving & storing: Best enjoyed within 1-2 days after tossing with dressing. Store leftovers in an airtight container in the refrigerator.
Yield: Recipe makes about 6 cups salad.
Recipe originally published November 2017. Updated May 2023.

Nutrition Per Serving (Estimate)

Calories: 114 kcal | Carbohydrates: 14 g | Protein: 5 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 2 g | Potassium: 557 mg | Fiber: 6 g | Sugar: 7 g | Vitamin A: 10934 IU | Vitamin C: 82 mg | Calcium: 239 mg | Iron: 2 mg