Tender greens and earthy sweetness
This Kale Salad with Roasted Beets and Maple Balsamic Vinaigrette starts with a base of tenderized kale tossed with a delicious maple balsamic vinaigrette. Red beets are roasted until fork-tender then tossed with lemon juice to soften any bitterness and round out their earthy sweetness before being added. Maple-toasted walnuts and soft and tangy goat cheese round the dish out, adding a nice balance of crunch and creaminess to this tasty salad.
How to quickly tenderize kale
The way you prepare kale completely dictates whether you’re going to eat green, leafy cardboard or whether you’re going to eat a bowl of super tasty and tender greens. The key to tender greens is to massage them. I know this may sound a bit odd, but this 2-minute trick will make your greens tender and soft — perfect for building a super tasty Kale Salad with Roasted Beets and Maple Balsamic Vinaigrette.
All you need is a little olive oil, Kosher salt, and very clean hands. Simply toss the oil and salt into clean, torn kale greens and start kneading and squeezing those greens! Within a few seconds of doing this, you should notice that the kale has already begun to soften slightly. As you continue to massage, the kale will darken in color and become super tender and perfect for eating raw in a salad.
How to roast beets (2 easy ways)
Roasting beets for this salad recipe is super easy! I’ve included 2 ways to roast them – wrapped in tin foil or secured in a dutch oven – depending on your preference. The amount of time that it takes to roast your beets until tender depends on what size your beets are and what temperature you roast at – I suggest 425 F / 220 C. Smaller beets are usually tender in about 40 minutes, large beets can take an hour or more to tenderize properly. However, roasting beets is super flexible so if you happen to have something else baking in your oven at 375 F or 400 F already, you can go ahead and add your beets in at that lower temperature too; they’ll just need a little bit of extra time.
- Preheat oven to 425 degrees F / 220 C and reserve a baking sheet to the side.
- Scrub the beets under cool water with a vegetable brush to remove dirt, pat dry, and trim the ends off.
- Coat the beets in a thin layer of olive oil, rubbing the oil across the beets by hand until they are lightly coated.
- Wrap each beet individually in tin foil and transfer to the reserved baking sheet. If you prefer not to use tin foil, you can transfer the oiled beets to a dutch oven with a lid rather than baking them on a baking sheet.
- Roast for 40-60 minutes or until a toothpick is easily inserted into the flesh of the beet when unwrapped. Reserve beets to the side to cool slightly.
- Once beets have cooled enough that you can safely touch them by hand, remove the foil (if used) and remove their skins. The skin should come off easily now that they have been roasted, but if you find that they need a bit of help, I like to run them under cool water while I push the skins off. It’s important that you remove all of the rough skin because it’s not pleasant to eat. If there is any stubborn remaining skin, it can also be carefully peeled away with a pairing knife if needed.
How to quickly candy walnuts
You can candy walnuts in a skillet on the stovetop or on a sheet pan in the oven, but I prefer to use the skillet method for this recipe as it's so quick and easy:
- Line a baking sheet with parchment paper and reserve to the side.
- In a skillet over medium heat, add the butter, maple syrup, walnuts, and a pinch of salt. Cook for about 4 – 5 minutes, stirring regularly with a silicone spatula or wooden spoon until the butter has melted and emulsified with the syrup and the nuts are starting to toast slightly. Nuts can burn very quickly, so it’s important to transfer them to the baking sheet the moment they have finished cooking.
- Using the spatula or spoon, work quickly to separate the nuts before they cool and harden. Reserve to the side to cool.
What to serve this kale salad with
This Kale Salad with Roasted Beets and Maple Balsamic Vinaigrette makes for a great first course or main course dish with an added protein; roasted chicken, steak or fish all work nicely. It's also wonderful served as a side to other main courses. Some of my favorite options are:
- Braised Leg of Lamb
- Pasta with Ricotta Beet Sauce
- Pasta with Olive Tapenade
- Green Olive and Feta Pizza
- Pizza Quattro Stagioni
What tools do I need to make this recipe?
- A baking sheet + tin foil -- OR -- A Dutch oven with lid (for the beets)
- A second baking sheet lined with parchment paper (for the walnuts)
- A cutting board
- A chef’s knife
- A kitchen scale (or measuring cups for less precise measurements)
- Measuring spoons
- A skillet
- A large mixing bowl (for tossing the salad)
- A small mixing bowl (for the beets)
- A small mixing bowl (for the vinaigrette)
- A set of wooden spoons or spatulas
- A whisk or fork
- A citrus juicer
- A citrus peeler or citrus zester, optional
Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.
Looking for more salad inspiration?
Love this Kale Salad with Roasted Beets and Maple Balsamic Vinaigrette recipe? Here are some additional salad recipes that you might enjoy:
- Creamy Kale Salad with Raspberries and Feta
- Radicchio Salad with Green Olives, Blue Cheese, and Candied Walnuts
- Wedge Salad with Horseradish Blue Cheese Dressing
- Shaved Brussels Sprouts Salad with Blue Cheese, Cranberries, and Pecans
- Tuna Nicoise Salad
- Caesar Salad with Spicy Roasted Chickpeas, Jammy Eggs, and Avocado
Kale Salad with Roasted Beets and Maple Balsamic Vinaigrette
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Salads & Dressings, Sides
- Method: Oven / Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Kale Salad with Roasted Beets and Maple Balsamic Vinaigrette starts with a base of tenderized kale tossed with a delicious maple balsamic vinaigrette. Red beets are roasted until fork-tender then tossed with lemon juice to soften any bitterness and round out their earthy sweetness before being added. Maple-toasted walnuts and soft and tangy goat cheese round the dish out, adding a nice balance of crunch and creaminess to this tasty salad.
Ingredients
For the roasted beets:
- ½ lb red beets, trimmed
- 1 tsp olive oil
- 1 tbsp lemon juice (I love Meyer lemons for this when in season, but a regular lemon is great too)
For the maple candied walnuts
- 90 g (about ¾ cup) walnuts, halves and pieces
- 2 tbsp maple syrup
- 2 tsp unsalted butter
- A pinch of Kosher salt
For the maple balsamic vinaigrette:
- 1 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 2 tsp maple syrup
- ½ tsp Kosher salt
- ¼ tsp cracked black pepper
- 4 tbsp olive oil
For the remaining salad:
- 8 oz (about 1 ½ large bundles) curly kale with stems removed, chopped
- 1 tbsp olive oil
- ½ tsp Kosher salt
- 4 oz goat cheese, crumbled
- Optional: zest or fine peel of 1 lemon
Instructions
For the beets:
- Preheat oven to 425 degrees F / 220 C and reserve a baking sheet to the side.
- Scrub the beets under cool water with a vegetable brush to remove dirt, pat dry, and trim the ends off.
- Coat the beets in a thin layer of olive oil, rubbing the oil across the beets by hand until they are lightly coated.
- Wrap each beet individually in tin foil and transfer to the reserved baking sheet. If you prefer not to use tin foil, you can transfer the oiled beets to a dutch oven with a lid rather than baking them on a baking sheet.
- Roast for 40-60 minutes or until a toothpick is easily inserted into the flesh of the beet when unwrapped. Reserve beets to the side to cool slightly.
- Once beets have cooled enough that you can safely touch them by hand, remove the foil (if used) and remove their skins. The skin should come off easily now that they have been roasted, but if you find that they need a bit of help, I like to run them under cool water while I push the skins off. It’s important that you remove all of the rough skin because it’s not pleasant to eat. If there is any stubborn remaining skin, it can also be carefully peeled away with a pairing knife if needed.
- Dice beets and transfer them to a small bowl. Add the lemon juice and toss to coat. Reserve to the side to continue cooling.
For the maple candied walnuts:
- Line a baking sheet with parchment paper and reserve to the side.
- In a skillet over medium heat, add the butter, maple syrup, walnuts, and a pinch of salt. Cook for about 4–5 minutes, stirring regularly with a silicone spatula or wooden spoon until the butter has melted and emulsified with the syrup and the nuts are starting to toast slightly. Nuts can burn very quickly, so it’s important to transfer them to the baking sheet the moment they have finished cooking.
- Using the spatula or spoon, work quickly to separate the nuts before they cool and harden. Reserve to the side to cool.
For the maple balsamic vinaigrette:
- In a small mixing bowl combine balsamic vinegar, Dijon mustard, maple syrup, salt, and black pepper, whisk together with a whisk or a fork.
- While whisking, slowly pour the olive oil into the mixture. Continue whisking until emulsified. Reserve to the side.
For the remaining salad:
- In a large mixing bowl, add the kale, olive oil, and salt. Massage my hand, kneading and gently squeezing the kale, for about 2-minutes. The kale should shrink in volume substantially as it tenderizes and the leaves will darken.
- Add the reserved vinaigrette, then toss together with a set of wooden spoons or spatulas.
- Add the reserved beets, candied walnuts, and goat cheese and toss together gently. Top with the optional lemon peel or zest and serve cold.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Nutrition
- Serving Size: ⅙th of the recipe
- Calories: 334
- Sugar: 10 g
- Sodium: 386 mg
- Fat: 27 g
- Saturated Fat: 6 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 20 mg
Keywords: kale, beets, balsamic, maple, walnuts
Leave a Reply