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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!
AuthorKaitlin - The Garden Grazer
Prep Time:15 mins
Total Time:15 mins
CourseSalad, Side Dish
CuisineGluten-Free, Oil-Free, Vegan
Servings5 side servings


  • 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


  • 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.)


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

Nutrition Per Serving (Estimate)

Calories: 73 kcal | Carbohydrates: 8 g | Protein: 3 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 1 g | Potassium: 233 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 1155 IU | Vitamin C: 16 mg | Calcium: 34 mg | Iron: 1 mg