Kale Roasted Beet Salad

By Tara Noland on February 14, 2015 | Updated August 27, 2024

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I am back with Heart Healthy #SundaySupper after a little hiatus with the holidays and other posts to get up. Today I jumped at signing up for this one as I already wanted to make a big healthy dinner salad. I had a craving for kale and roasted beets badly!! I know, call me crazy, not your average thing to crave. So this Kale Roasted Beet Salad with Honey Balsamic Dressing kind of evolved from that. If you love beets then also try our Roasted Beets.

Ken had also bought me some delicacies from Williams and Sonoma for my birthday and one was avocado oil. Avocados have had some really good press lately for being heart-healthy. So into the salad, the avocado oil went and it also aided in roasting the beets to perfection. I know it is an expensive item, so I cut it with olive oil.

Next for another heart-healthy discovery is this new little vegetable called Kalettes. They are a fusion of flavors of kale and Brussel sprouts. They can be eaten raw or cooked and they went fabulous in this salad also. Gave it a little heartier chew leaving them whole. When I say to Ken it is vegetarian night and we are having a dinner salad, I usually get a moan. Well, this time he was perfectly happy and kept raving about the flavors. He said he would eat this salad again and again.

Kale Roasted Beet Salad with Honey Balsamic Dressing by Noshing With The Nolands

Everyone here loved the Kalettes and I can’t wait to create other dishes with them. This was Ken’s find at the grocery store. I told him to look for something funky and different. He scored aces!! Also, don’t forget to remove the fibrous ribs and give your kale a massage, by rubbing the leaves between the palms of your hands. It will become less bitter, brighter green, and more silky, making it more palatable and enjoyable.

My favorite part of the salad was the beets. I love them when they are roasted! So sweet and delicious. Beets are heart healthy too, even more so when they are not cooked. You can also just grate them straight into a salad but I went for a little drizzle with avocado/olive oil and truffle salt. Using a flavored salt, I find you don’t need as much. Also, be careful of the salt as the feta is salty too. Salt is not a heart-healthy ingredient so back off a bit on it.

The Recipe

Kale Roasted Beet Salad with Honey Balsamic Dressing

Tara Noland

A large meal sized heart healthy salad.

4.72 from 7 votes

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Prep Time 10

Cook Time 45

Total Time 55

Course Salad

Cuisine American

Servings

Calories 301 kcal

Ingredients

Dressing

1/8 cup olive oil
1/8 cup avocado oil
2 Tbsp. fig strawberry balsamic reduction
Kosher salt
1/4 cup orange juice
1 Tbsp. honey

Salad

3-4 large beets diced
Truffle salt and pepper to taste
1 Tbsp. avocado oil
1 Tbsp. olive oil
4 mandarin oranges peeled and sectioned
1 large bunch Kale large rib removed and leaves massaged
12 Kalettes if available
Pecans toasted
Feta cheese

Instructions

Preheat oven to 400F. Place beets on a large rimmed baking sheet. Drizzle with olive and avocado oil. Add the truffle salt and pepper to taste. Roast for 35-45 min. until very tender.
Meanwhile whisk in a small bowl the salad dressing ingredients. Set aside.
When ready to serve plate the kale and kalettes. In the center add a mound of beets. Scatter around a few pecans and one orange per plate. Top with a small amount of feta cheese and the dressing.

Nutrition

Serving: 1Calories: 301kcalCarbohydrates: 27gProtein: 3gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gSodium: 72mgPotassium: 389mgFiber: 4gSugar: 19gVitamin A: 925IUVitamin C: 37mgCalcium: 51mgIron: 1mg

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

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