Description
A vibrant and nutritious roasted beet and kale salad featuring tender roasted beets, hearty kale, crunchy pecans, and sweet dried cranberries, all tossed in a tangy honey-lime balsamic dressing. Perfect as a wholesome side or light main dish.
Ingredients
Scale
Roasted Beets
- 4 small beets, peeled and quartered
- 1 tablespoon olive oil
- Salt and pepper, to taste
Salad
- 2 bunches kale, tough stems removed and torn into small pieces
- 1/4 medium red onion, finely chopped
- 1/2 cup dried cranberries
- 1/2 cup pecans, halved or chopped
Dressing
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (205°C) and place the oven rack in the middle position to ensure even roasting of the beets.
- Roast Beets: Place the quartered beets in a baking dish and drizzle with 1 tablespoon olive oil. Season with salt and pepper, then toss to coat evenly. Roast in the preheated oven for 35 minutes or until the beets are tender when pierced with a fork.
- Prepare Salad Ingredients: While the beets roast, remove the tough stems from the kale and tear the leaves into small pieces. Finely chop the red onion, and gather the dried cranberries and chopped pecans in a large salad bowl.
- Make Dressing: In a small bowl, whisk together the honey, lime juice, balsamic vinegar, olive oil, Dijon mustard, minced garlic, and salt and pepper until fully combined and emulsified.
- Combine Salad: When the roasted beets are done, allow them to cool for a few minutes. Add the warm beets to the salad bowl with kale, onion, cranberries, and pecans. Pour the dressing over the salad and toss gently until everything is evenly coated.
- Rest for Flavor: You can serve the salad immediately, but letting it sit for about 30 minutes allows the dressing to soften the kale and deepen the flavors.
Notes
- To easily peel beets, roast them whole wrapped in foil and slip off the skins once cooled.
- This salad can be made ahead; store dressing separate and toss just before serving for best texture.
- Toasting the pecans can add extra crunch and flavor.
- Substitute lime juice with lemon juice if preferred.
