Description
A delightful Roasted Beet and Kale Salad, combining the earthiness of roasted beets with crunchy walnuts and creamy goat cheese, perfect for any occasion.
Ingredients
Scale
- 2 cups kale, chopped
- 2 cups beets, roasted and diced
- 1 cup walnuts, toasted
- 1 cup goat cheese, crumbled
- 1 cup dried cranberries
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Roast the beets until tender, about 45 minutes. Let them cool, then peel and dice.
- In a large bowl, combine the kale, roasted beets, walnuts, goat cheese, and dried cranberries.
- In a separate bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, salt, and pepper until well combined.
- Pour the vinaigrette over the salad and toss gently to combine, ensuring each ingredient is coated in the tangy dressing.
- Serve immediately and enjoy each bite of this cozy comfort food that warms both your heart and soul.
Notes
Make-ahead magic: You can roast your beets in advance and store them in the fridge for a few days. Just toss them into the salad when you’re ready to enjoy!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg