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kale-and-roasted-beet-salad

Kale and Roasted Beet Salad

A refreshing and nutritious vegan salad featuring kale and roasted beets.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Salad
Cuisine: Vegan
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Salad Ingredients

  • 4 cups kale, chopped
  • 2 medium beets, roasted and sliced
  • 1 cup walnuts, toasted
  • ¼ cup olive oil
  • 2 tablespoon balsamic vinegar
  • 1 pinch salt
  • 1 pinch black pepper

Instructions 

  1. Preheat oven to 400°F (200°C).
  2. Wrap beets in foil and roast for 45 minutes or until tender. Let cool, then peel and slice.
  3. In a large mixing bowl, combine kale, roasted beets, and toasted walnuts.
  4. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper.
  5. Pour dressing over salad and toss to combine. Serve immediately.

Nutritional Value

Calories: 250kcal | Carbohydrates: 20g | Protein: 6g | Fat: 18g | Saturated Fat: 2g | Sodium: 150mg | Potassium: 500mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2000IU | Vitamin C: 40mg | Calcium: 100mg | Iron: 2mg

Keywords

Easy, Healthy
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