Roasted Beet and Kale Salad

Roasted Beet and Kale Salad

Adapted from here. There are a couple hours of idle time in this recipe, so prepare ahead. Add goat cheese before serving to add a creamy texture.


  • 3 large beets
  • 1 tbsp olive oil
  • salt and ground black pepper to taste
  • 1 bunch fresh kale, cut into bite-size pieces
  • ½ cup chopped cashews
  • ¼ cup dried cherries
  • 2 tbsp golden raisins
  • ½ cup apple cider
  • ½ lemon, juiced
  • 1 tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 2 tsp apple cider vinegar
  • 2 tbsp olive oil, or more to taste


  1. Preheat oven to 350F (175C). Line a baking dish with aluminum foil.
  2. Trim roots and stems from beets. Coat beets with 1 tbsp olive oil and sprinkle with salt and pepper. Place beets onto prepared baking dish.
  3. 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.
  4. Whisk apple cider, lemon juice, Dijon mustard, garlic, and cider vinegar in a bowl. Slowly drizzle 2 tbsp 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 flavours to blend before serving.


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