Roasted Beet and Kale Salad

Roasted beet and kale salad with creamy tahini dressing is antioxidant-rich, vibrant, & healthy, with a satisfying blend of textures and flavors in every bite. A gluten-free, vegan, meal-prep-friendly salad perfect for meal prep, potlucks, & parties!

Why You’ll Love Kale and Roasted Beet Salad

When making satisfying salads, we love taking advantage of seasonal produce – like our fantastic fall apple pecan salad, pear salad, sweet potato and kale salad, and roasted pumpkin salad. Even better than that, though, are the options you can enjoy year-round whenever the cravings hit, like this low-budget yet hearty kale beet salad.

This beetroot and kale salad combines caramelized, sweet, and earthy roasted beets (to concentrate and bring out their natural sweetness) to balance the tender, slightly bitter, massaged kale and crunchy toasted nuts, all tossed in a creamy tahini dressing.

It’s easy to make, and the combination of nutrient powerhouse (refer to FAQs!) ingredients creates a nourishing salad loaded with fiber, antioxidants and plenty of essential vitamins and minerals. Better yet, it’s customizable, the sturdy greens make it meal-prep friendly, and you can enjoy it warm or cold as a vibrant addition to your family/holiday table.

Looking for more hearty salad inspiration? Try our kale quinoa salad, vegetable couscous salad, or Mediterranean chickpea lentil salad.

The Ingredients and Substitutes

The Kale Beet Salad

• Kale: We used curly kale, which is cheaper and readily available. However, feel free to use other types – like Tuscan/Dinosaur/Lacinato kale. Flat-leaf has a milder flavor. Alternatively, try spinach or arugula. Adding shredded Brussels sprouts works too.
• Beetroot: We used regular red beets, but you could use golden beets, instead/too.
• Nuts/seeds: Use raw or toasted, unsalted nuts or seeds like pecans, walnuts, almonds, sunflower seeds, or pumpkin seeds/pepitas. Candied nuts work, too.
• Sugar: Use regular or unrefined granulated sugar or maple syrup to roast the beets.
• Sea Salt

The Creamy Tahini Dressing

• Tahini: Use high-quality tahini, like Soom, that’s creamy but not overly bitter.
• Vinegar: We used apple cider vinegar, though white wine vinegar or rice vinegar would work well, too.
• Lemon: Use a combination of fresh lemon juice and zest for a bright, citrusy flavor.
• Olive oil: Use a good quality extra-virgin olive oil that isn’t overly robust.
• Sugar: You could use white sugar, brown sugar, coconut sugar, agave, or maple syrup. A sugar-free option works, too, to balance flavor and add a subtle sweetness.
• Sea salt & black pepper: To season the dressing.
• Water

For more flavor, add garlic/garlic powder, smoked paprika, cumin, and/or chili flakes. Alternatively, try other dressings like maple mustard or a basic balsamic.

What Could I Add to Beetroot Kale Salad?

Add any combination of the below to your salad for even more texture, color, flavor, and nutrients in the roasted beet kale salad.

• Quinoa: Add some cooked quinoa– any color (or tri-color) for a heartier salad. Similar ingredients, like wild rice, barley, farro, or bulgur also works.
• Chickpeas: (aka garbanzo beans) Add roasted chickpeas for crunch and protein.
• Crispy tofu: Pan-fried or baked to add protein to the kale beet salad recipe.
• Vegan feta: Vegan feta cheese (or vegan goat cheese) adds tangy, salty flavor and creaminess.
• Carrots: Roast sliced carrots with the beets for extra color, flavor, and nutrients.
• Sweet potato: Enhance the sweetness of the kale beetroot salad with roasted, cubed sweet potato. Butternut squash or pumpkin also pairs well with kale and beets.
• Onion: Roast some red onion or shallots with the beets for extra depth.
• Apple: (or pear) sliced or matchsticks/julienne for sweet-tart flavor and crisp texture.
• Pomegranate: (or raisins) For juicy, sweet-tart flavor, chew, and color.
• Dried cranberries: For some chewy, sweet flavor.
• Avocado: Diced or sliced to add richness and heart-healthy fats.

How to Make Kale Beet Salad

How To Roast Beets for Salad

• First, preheat the oven to 425F/220C and line a large baking sheet with parchment paper/ a silicone mat. Then, wash the kale well, then use a paring knife to remove the tough stems and chop the leaves into bite-sized pieces. Transfer the kale to a large bowl along with 1 tbsp oil and ½ tsp salt, and use your fingers to massage the kale for about 2 minutes until tender.

• Afterwards, wash, dry, and chop the beets into bite-sized pieces (about ½-inch – they shrink when baked). Then, transfer the beets to the tray, add the oil, salt, and sugar, and toss well. Then, cover the tray with aluminum foil and bake the beets for 35 minutes or until they’re fork-tender.

• Remove the foil and broil the beets for 2-5 minutes, flipping occasionally, until lightly charred. Remove the tray from the oven and set it aside to cool.

Prepare and Assemble the Salad

• In a separate smaller bowl, combine all the dressing ingredients and mix thoroughly. If needed, add more water until you achieve a creamy, runny salad dressing consistency.

Taste and tweak any of the elements to your liking.

• Next, toast the nuts/seeds in a large skillet over medium-high heat for 3-5 minutes, or until fragrant and slightly charred—stir constantly.

Make sure to remove them immediately from the pan, to avoid burning.

• Finally, once the ingredients have cooled, add them to the bowl with the kale, toss well, and serve – optionally with some dressing on the side. Enjoy!

FAQs

Pro Recipe Tips

• To save time: Try pre-cooked beets. The flavor profile will change depending on if they’re steamed, pickled, or roasted (we prefer the latter).
• Beware of staining: Beets stain everything (hands, clothes, cutting boards). We recommend wearing gloves, rubbing oil over boards, and rinsing everything immediately.
• Leave it to rest: For the best flavor, leave the kale beet salad to sit for at least 15 minutes with the dressing. This allows time for the flavors to marinate/meld.
• Experiment with add-ins: There are multiple ways to customize this kale and beet salad with tahini dressing to fit your desired flavor/dietary profile.

Serving Suggestions

Enjoy this kale beet salad warm or chilled – as a side or main meal alongside:

• Protein (like tofu steaks, tempeh, vegan chick’n, etc.)
• Soups and Stews
• A sandwich or wrap
• Vegan burgers – like any of these 9 mouthwatering vegan burger recipes
• On your Holiday table (especially Thanksgiving)

Storage Instructions

For the longest shelf life, store the dressing and salad separately, leaving the nuts/seeds to one side and combining the elements when serving. That way, the dressing and salad will store in airtight containers in the refrigerator for 3-5 days.

You can also freeze the roasted beets in a Ziplock/Airtight container for up to 3 months. Leave them to thaw in the fridge overnight before serving/reheating.

More Easy Vegan Salad Recipes

• Wild rice fall salad
• Strawberry kale salad
• Chickpea kale salad
• Broccoli salad
• Shaved Brussels sprout salad
• Fattoush salad
• Vegan Caesar salad

Photos by Alfonso Revilla