Roasted Beet and Kale Salad

Roasted Beet and Kale Salad
  • 3 large beets
  • 1 tablespoon olive oil
  • salt and ground black pepper to taste
  • 1 bunch fresh kale, cut into bite-size pieces
  • 1/2 cup chopped cashews
  • 1/4 cup dried cherries
  • 2 tablespoons golden raisins
  • 1/2 cup apple cider
  • 1/2 lemon, juiced
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons olive oil, or more to taste


  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  2. Trim roots and stems from beets. Coat beets with 1 tablespoon olive oil and sprinkle with salt and black pepper. Place beets onto prepared baking sheet.
  3. Roast beets for 30 minutes; turn beets over and continue roasting until tender, 30 minutes to 1 hour more. Let beets cool. Peel skins from beets and cut into 1-inch cubes. Toss cooked beets with kale, cashews, dried cherries, and golden raisins in a large salad bowl.
  4. Whisk apple cider, lemon juice, Dijon mustard, garlic, and cider vinegar in a bowl. Slowly drizzle 2 tablespoons olive oil into apple cider mixture, whisking constantly, until dressing is combined. Pour dressing over salad and toss to coat. Refrigerate at least 1 hour for flavors to blend before serving.

04/26/2018
Roasted Beet and Kale Salad, recipe PT15M PT1H 5 455 calories

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