Best Beet Kale Salad Recipes

BEET AND KALE SALAD WITH GOAT CHEESE

Steps:

• Place beets in a large pot, and cover with water. Add enough salt so that the water tastes like the ocean, about 2 tablespoons. Cover, and bring to a boil. Reduce heat, and simmer until skins slip easily off beets, about 15 minutes. Drain. When cool enough to handle, peel beets. Cut red beets into quarters lengthwise and Chioggias into 1/2-inch rounds. Combine beets, 2 tablespoons oil, and the vinegar, and gently toss.
• Place kale in a large bowl, and bruise very roughly with hands. Add 1 tablespoon oil, season with salt and pepper, and massage into leaves 1 minute. Add lemon juice, and toss.
• To serve, make a bed of kale on a platter, and scatter beets on top. Crumble goat cheese into chunks, and scatter over salad. Season with pepper.

BLACK RICE, BEET AND KALE SALAD WITH CIDER FLAX DRESSING

Steps:

• Preheat oven to 400 degrees. Add beets to a sheet of parchment-lined foil. Crunch into a ball. Roast for 1 1/2 hours, until tender. Cool until comfortable to handle. Cut beets into bite-sized pieces or wedges. Add to a large bowl.
• In a medium pot, add rice and 1 1/3 cups water. Bring to a boil, reduce to a simmer, cover and cook for 40 to 45 minutes. Fluff with a fork and add to beets, along with kale and pecans.
• In a small bowl, whisk together all dressing ingredients or shake in a jar. Add to salad. Toss to combine, cover and refrigerate for at least 3 hours (overnight is best). Before serving, taste and adjusting seasoning if desired.
• This salad will keep in the refrigerator for 3 to 4 days.

BARLEY, KALE AND BEET SALAD WITH FETA

Steps:

• Whisk 1/4 C olive oil, white wine vinegar, sugar and orange zest in a large bowl to blend; season with salt and pepper. Add kale and shallots; mix until completely coated. Cover and chill 3 hours or until kale is tender.
• Alternative method: Use garden kale that was blanched and frozen and skip the time needed to wilt.
• Preheat oven to 375. Arrange beets in baking dish and drizzle with olive oil. Season with salt and turn beets to coat. Cover with foil. Bake until tender (about 45 minutes). Let cool; peel and dice into 1/4" pieces.
• Cook barley per instructions. Drain if needed and spread out on baking sheet to dry (I didn't need to do this with the hull-less barley_
• Add beets, barley and feta to kale. Drizzle salad with 2 T olive oil and 2 T rice vinegar; fold gently to combine. Season with salt and pepper and more rice vinegar as needed. Cover and chill. Can be made 2 days in advance.

BLACK RICE, BEET & KALE SALAD WITH CIDER FLAX DRESSING RECIPE - (4.3/5)

Steps:

• Preheat oven to 400°F. Add beets to a sheet of parchment-lined foil. Crunch into a ball. Roast for 1 1/2 hours, until tender. Cool until comfortable to handle. Cut beets into bite-sized pieces or wedges. Add to a large bowl. In a medium pot, add rice and 1 1/3 cups water. Bring to a boil, reduce to a simmer, cover and cook for 40 to 45 minutes. Fluff with a fork and add to beets, along with kale and pecans. In a small bowl, whisk together all dressing ingredients or shake in a jar. Add to salad. Toss to combine, cover and refrigerate for at least 3 hours (overnight is best). Before serving, taste and adjusting seasoning if desired. This salad will keep in the refrigerator for 3 to 4 days.

KALE, CORN AND BEET SALAD

Steps:

• - Steam kale, with pot partially uncovered, for 3-5 minutes. - Meanwhile, peel, quarter and slice beets and place in medium bowl. - Add corn, tarragon, salt, pepper, dressing and toss. - Remove kale from steam, spread out evenly on a platter and form a mound with beet and corn mixture. Dressing: - Mix all ingredients in a jar and shake vigourously for 1 minute. - If possible, let sit for one hour or longer to allow the flavours to blend together.

KALE, LENTIL AND ROASTED BEET SALAD RECIPE - (4.5/5)

Steps:

• 1) Preheat oven to 400 degrees F and lightly grease a baking sheet. 2) Once thoroughly rinsed, add lentils and stock or water to a small saucepan and bring to a rapid simmer over medium-high heat. Then reduce heat and simmer for 20-30 minutes uncovered, or until all liquid is absorbed. Set aside. 3) Add chopped leeks and beets to the baking sheet, drizzle with olive oil and season with salt and pepper. Toss to coat, then bake in preheated oven for 15-20 minutes, or until fragrant and lightly browned. For crispier beets, remove leeks from pan and continue roasting beets for an additional 10-15 minutes (I prefer mine crispier). Set aside. 4) While veggies and lentils are cooking, prepare dressing by adding all ingredients to a mixing bowl and whisking to combine. Taste and adjust seasonings as needed. 5) If using kale, add to large mixing bowl with a bit of olive oil and lemon juice and massage with hands to soften. For all other greens, skip this step. 6) Add greens, beets, leeks and lentils to a large mixing bowl, add dressing and toss to coat. For additional protein / crunch, add your favorite nut or seed (such as lightly salted sunflower seeds or roasted pecans). Leftovers keep for up to a few days, though best when fresh.

BEET & KALE SALAD

Steps:

• Prepare vegetables and put to the side.
• Blend all dressing ingredients in a blender and pour over vegetables and toss untill evenly coated.And it's VEGAN!

ROASTED BEET AND KALE SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Trim roots and stems from beets. Coat beets with 1 tablespoon olive oil and sprinkle with salt and black pepper. Place beets onto prepared baking sheet.
• Roast beets for 30 minutes; turn beets over and continue roasting until tender, 30 minutes to 1 hour more. Let beets cool. Peel skins from beets and cut into 1-inch cubes. Toss cooked beets with kale, cashews, dried cherries, and golden raisins in a large salad bowl.
• Whisk apple cider, lemon juice, Dijon mustard, garlic, and cider vinegar in a bowl. Slowly drizzle 2 tablespoons olive oil into apple cider mixture, whisking constantly, until dressing is combined. Pour dressing over salad and toss to coat. Refrigerate at least 1 hour for flavors to blend before serving.

KALE, BLACK BEAN AND BEET SALAD

Steps:

• Put olive oil in a large skillet, add the garlic, and turn the heat to medium. Cook until you can smell the garlic, 3-5 minutes. Toss kale into skillet and let it cook till it just begins to wilt - just a few minutes. Warm beans in a small saucepan over low heat. Fill a deep skillet or saucepan with about 4 inches of water, along with a big pinch of salt and turn the heat on high. When the water boils, turn it down to a simmer. Crack each egg into a small glass bowl individually and gently slide the egg from the bowl into the barely bubbling water. Set a timer for 2 minutes. With a slotted spoon, remove the egg and place it on a paper towel to absorb the moisture while you assemble the salad. Divide the still-warm kale onto the plates, top with a spoonful (or two) of the black beans and the same amount of beets. Carefully place a poached egg on top of each salad. Sprinkle with blue cheese, add dashes of sea salt and pepper, and lightly drizzle with balsamic vinegar. Per serving, based on 2: 575 calories, 24 g fat, 51 g carbohydrates, 28 g protein, 233 mg cholesterol, 661 mg sodium, 16 g dietary fiber, 38 percent of calories from fat.

KALE AND BEET SALAD WITH TAHINI DRESSING

Steps:

• Preheat the oven to 450F. Place peeled and sliced beets on a baking tray. Drizzle on EVOO and sprinkle with sea salt. Cook for 30-45 minutes until the beets are soft with a bit of crispiness on the outside. While the beets roast, chop the kale and put it into a large mixing bowl. Prepare the tahini dressing. Whisk together the tahini, EVOO, lemon juice, vinegar, maple syrup and water. Mix in the garlic and salt and pepper. Add more water if you prefer it thinner. Adjust to your taste and drizzle over kale leaves. Massage the dressing into the leaves so the kale goes from a dusty green color to a vibrant bright green. Once the beets are cooked, add the beets, hemp seed, pumpkin seed and avocado to the mixing bowl and toss. Add more dressing if required. This can keep in the refrigerator for up to 2 days.