Roasted Beet Kale Salad with Goat Cheese and Walnuts
This Roasted Beet Kale Salad with Goat Cheese and Walnuts is perfect for fall, thanksgiving, or any special occasion gathering. It’s easy yet elegant and so delicious!
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 5-6 1x
- Category: Salad
- Method: Bake
- Cuisine: Healthy
Ingredients
- 6 medium sized beets, any variety (I used a combination of golden and red beets)
- 2-3 T olive oil
- 6 c kale, chopped
- 4 oz fresh soft goat cheese, crumbled
- 1/2 c toasted walnuts
Balsamic Vinaigrette:
- 1/2 c olive oil
- 1/4 c balsamic vinegar
- 2 tsp maple syrup
- 2 tsp dijon mustard
- Salt and Pepper, to taste
Instructions
- Preheat oven to 400 degrees and line rimmed baking sheet with parchment paper.
- Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets into 1-2 inch chunks. Arrange onto sheet pan, toss with olive oil and season well with salt and pepper. Roast for 35-45 minutes, tossing halfway, until beets are fork tender.
- Meanwhile, make the vinaigrette by combing all ingredients in a mixing bowl or mason jar. Shake or whisk to combine; set aside.
- Place kale in a large serving bowl and drizzle with a few T olive oil. Using your hands, massage the kale for 30-45 seconds; set aside.
- To assemble, top kale with roasted beets, walnuts, and goat cheese. Add vinaigrette as desired. Enjoy!!
Notes:
*I like to roast my own beets, however, Trader Joe’s (and some other grocers) sell pre-steamed and peeled beets that make assembling this salad much quicker! Feel free to do whatever is best for you.
