Kale Salad With Roasted Beets

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A kale salad with roasted beets, tender honeyed apples, crunchy walnuts, golden raisins and a cider vinegar, honey and mustard vinaigrette to tie it all together.


  • 3 1/2 Tablespoons olive oil
  • 12 apples (any kind of apple)
  • 1/21 Tablespoon honey
  • 67 cups kale
  • 2 tablespoons lemon juice
  • 23 small 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)


  • 4 Tablespoons olive oil
  • 1/21 Tablespoon  apple cider vinegar (you can also use red wine or white wine vinegar)
  • 1/21 Tablespoon lemon juice
  • 1 garlic cloves, smashed
  • 1/2 Tablespoon Dijon mustard
  • 1/21 Tablespoon honey


  1. Roast the beets in the oven (400 degrees Fahrenheit) until they are tender and cooked through, the time completely depends on the size of your beets, 30 minutes – 75 minutes.  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. (You can also cook the onions in advance and store them in your refrigerator). 
  3. Massage the kale for at least 5 minutes with 1 1/2 – 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.
  4. 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.
  5. Mix all the ingredients together for the vinaigrette.
  6. 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.