Kale Salad With Roasted Beets

Kale Salad With Roasted Beets-1-10 Most people indulge in salads during the summer more than any other time of the year. I am the same way. I guess all the available abundance of fresh produce has a good effect on us. Even though my favorite salads are still the ones that I have been enjoying for years, like Creamy Spring Garden Salad or Cauliflower Tomato Salad, sometimes, I crave something different, maybe even a little bit wierd. This kale salad is definitely unique in both taste, texture and visually too.

One of the small annoyances of kale is that it can sometimes feel like your jaw gets a workout gnawing on something that just doesn’t want to break down. The secret to tender kale leaves is to give it some tough love in the form of an aggressive rubdown. Not only will you be adding lots of flavor into the leaves because you’re rubbing it with olive oil, lemon juice and salt, but you are also softening the kale. I love the addition of roasted beets and caramelized apples. With some crunchy walnuts, sweet raisins, a zesty dressing, and nutty Parmesan cheese, your mouth is in for a roller coaster ride. 

Ingredients:

Salad:

3 1/2 Tablespoons olive oil

1-2 apples (any kind of apple)

1/2 – 1 Tablespoon honey

6-7 cups kale

2 tablespoons lemon juice

2-3 small roasted beets

1 teaspoon fresh parsley, minced

1/4 cup toasted walnuts

1/4 cup golden raisins (or craisins)

Romano or Parmesan cheese (goat cheese or blue cheese would be great in this salad too)

Vinaigrette:

4  Tablespoons olive oil

1-2 teaspoons red wine vinegar (or apple cider vinegar)

1 Tablespoon lemon juice

1 garlic cloves, smashed

1-2 teaspoons dijon mustard

1 – 2 teaspoons honey

1/2 Tablespoon fresh parsley, minced

Instructions:

Kale Salad With Roasted Beets-1-2 Read this post to find out How To Roast Beets. I would recommend roasting the beets ahead of time. The beets need to be cold for this recipe.

How To Roast Beets-1-5 Peel the apple and cut it into slices. Heat 1 Tablespoon of olive oil in a skillet on medium heat. Add the apple with the honey and cook it for about 5 minutes, until the apple slices are tender and slightly caramelized. (You can also use brown sugar instead of honey.) Set the apples aside until they cool completely. 

Another great addition would be a splash of apple cider. Add the liquid to the vinaigrette later. 

Kale Salad With Roasted Beets-1-4 Massage the kale for at least 5 minutes with 2 Tablespoons olive oil, 1 Tablespoon lemon juice and season with salt. The kale will become much more tender and soft and will decrease in volume significantly.

Kale Salad With Roasted Beets-1 Peel the beets and cut them  into slices. Season the beets with 1/2 Tablespoon of olive oil, 1/2 Tablespoon lemon juice, salt, pepper and parsley. You can use as much or as little beets as you like.

Kale Salad With Roasted Beets-1-3 Mix all the ingredients together for the vinaigrette.

Kale Salad With Roasted Beets-1-5 Layer the kale on the bottom of the plate and arrange the beets and the apples on top of the kale. Drizzle some of the vinaigrette over the salad, discarding the garlic. Garnish the salad with raisins, walnuts and Parmesan or Romano cheese. You can also add some goat cheese or blue cheese to the salad, it’s absolutely divine with beets and apples.  Kale Salad With Roasted Beets-1-7

Kale Salad With Roasted Beets
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sides
Serves: 4
Ingredients
  • 3½ Tablespoons olive oil
  • 1-2 apples (any kind of apple)
  • ½ - 1 Tablespoon honey
  • 6-7 cups kale
  • 2 tablespoons lemon juice
  • 2-3 small beets
  • 1 teaspoon fresh parsley, minced
  • ¼ cup toasted walnuts
  • ¼ cup golden raisins (or craisins)
  • Romano or Parmesan cheese (goat cheese or blue cheese would be great in this salad too)
Vinaigrette:
  • 4 Tablespoons olive oil
  • 1-2 teaspoons red wine vinegar
  • 1 Tablespoon lemon juice
  • 1 garlic cloves, smashed
  • 1-2 teaspoons dijon mustard
  • 1 - 2 teaspoons honey
  • ½ Tablespoon fresh parsley, minced
Instructions
  1. Read this post to find out How To Roast Beets. I would recommend roasting the beets ahead of time. The beets need to be cold for this recipe.
  2. Peel the apple and cut it into slices. Heat 1 Tablespoon of olive oil in a skillet on medium heat. Add the apple with the honey and cook it for about 5 minutes, until the apple slices are tender and slightly caramelized. (You can also use brown sugar instead of honey.) Set the apples aside until they cool completely.
  3. Another great addition would be a splash of apple cider. Add the liquid to the vinaigrette later.
  4. Massage the kale for at least 5 minutes with 2 Tablespoons olive oil, 1 Tablespoon lemon juice and season with salt. The kale will become much more tender and soft and will decrease in volume significantly.
  5. Peel the beets and cut them into slices. Season the beets with ½ Tablespoon of olive oil, ½ Tablespoon lemon juice, salt, pepper and parsley.
  6. Mix all the ingredients together for the vinaigrette.
  7. Layer the kale on the bottom of the plate and arrange the beets and the apples on top of the kale. Drizzle some of the vinaigrette over the salad, discarding the garlic. Garnish the salad with raisins, walnuts and Parmesan or Romano cheese.
Notes
You can also add some goat cheese or blue cheese to the salad, it's absolutely divine with beets and apples.

 
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Comments

  1. elena says

    This salad sounds great. Very unique :-) i want to try making this. Is this something that can be made ahead or is it best serve right away. Thanks for urge hard work :-)

  2. Olya D says

    Another really good way to soften kale & improve the taste is to pour boiling water over it, swish around couple seconds & pour out. It makes it really soft & more comforting to chew, and it dsnt taste as “grassy” then either…

  3. Tallya says

    I love kale and we all need all the vitamin k since we can only get it from greens. I am loving this combo, thanks for sharing :)

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