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 mins
Total Time:15 minutes mins
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.
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