Roasted Beet and Kale Salad

5 from 26 votes

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!

Prep Time10

Cook Time45

Total Time55

Course: Salad

Cuisine: American

Diet: Vegan

Servings: to 6

Calories: 859kcal

Author: Toni Okamoto

Equipment

Ingredients

2 pounds of beets, cut into bite-sized pieces
2 tablespoons of olive oil
½ teaspoon of salt
½ tablespoon of sugar
1 bunch of curly kale, washed, stem removed and discarded, and chopped into bite-size pieces
2 cups of your choice of nuts or seeds

Dressing

2 tablespoons apple cider vinegar
2 tablespoons of olive oil
½ tablespoon of sugar
½ cup of tahini
1 lemon, juice and zest
Salt and pepper to taste
¼ cup of water, plus more to taste

Instructions

Preheat the oven to 425 degrees F. and line a large baking sheet with a silicone mat or parchment paper. Set aside.
Place the chopped beets on the baking sheet, drizzle olive oil, sprinkle the salt, and sugar. Mix and spread them in a single layer. Cover the baking sheet with aluminum foil.
Roast on the middle rack of the oven and cover for 35 minutes. Then, carefully lift the aluminum foil and remove one of the chucks of beet. Taste and see if it is soft. Add more time accordingly to reach a soft texture. Once they are fully cooked, remove the aluminum foil and broil for 2 to 5 minutes or until a light charred texture is achieved. Remove from the oven and set aside on a cooling rack.
In a large bowl, add the prepared kale, 1 tablespoon of olive oil and ¼ teaspoon of salt. Using your fingers, thoroughly massage the oil and salt into the kale. Massage for 2 minutes. This will make the kale tender.
In a medium bowl, add the apple cider vinegar, olive oil, sugar, tahini, lemon juice and zest, salt and pepper, and water. Mix well and add more water to achieve a creamy, but runny consistency.
Add half of the dressing to the kale and massage it one more time using your hands.
Add the nuts or seeds to a large hot pan and toast them for 3 to 5 minutes or until fragrant and slightly charred. Immediately transfer them to a small bowl and set aside to cool down. Do not let them cool on the pan or they could burn.
Once the beets and the nuts are cooled, add them to the bowl with the kale. Toss well and serve with more dressing on the side.

Notes

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.

Nutrition