Sweet Beet And Kale Salad With Maple Apple Vinaigrette.

This sweet beet and kale salad is topped with crunchy walnuts and creamy feta cheese, making it a beautiful salad for any meal. The maple apple vinaigrette dressing is effortless to whip together in minutes. Because we’re enjoying raw beets’ fresh, crunchy texture, the entire salad comes together in just ten minutes. Tossed in the delicious maple apple dressing, this salad keeps well in the fridge for days, making it a fantastic make-ahead recipe for Thanksgiving dinner or any fall harvest table.

It’s my favorite time of year when produce is at its peak, and this fall salad is the perfect way to celebrate the season’s bounty. There’s no right or wrong variety of beet for this salad, though the pink-striped beets add a stunning color to your dinner table. What “beet-er” way to enjoy your meal than with this fresh, vibrant side salad? It will become a go-to among your salad recipes and a great addition to any autumn feast.

If you love kale salads, try our grilled chicken and kale salad!

Why You Will Love This Sweet Beet And Kale Salad.

Perfect Balance of Flavors: The maple vinaigrette adds a delightful sweetness that complements the earthy beets and fresh, hearty kale, creating a harmonious blend of flavors.

Colorful and Inviting: This colorful side dish brightens up any plate with its vibrant beets and rich greens, making it an eye-catching addition to your meal.

Versatile and Adaptable: This hearty salad can be enjoyed raw for a crisp texture or with roasted beets for a deeper, caramelized flavor. Its flexibility makes it an excellent choice for various occasions, whether hosting a dinner party or looking for a quick, nutritious side.

Let’s Toss This Delicious Salad Together In A  Large Bowl.

First, when beet shopping, remember that the grocery store has a limited variety of beets. Attend a farmer’s market or farm stand to get smaller and more unique beets. I managed to snag these beautiful striped beets at the local farmers market. 

Large beets are too unmanageable to serve in round slices, so you will likely want to look for smaller beets when making this salad. I wanted to show off the pink and white striped interior of these beets, so I used my mandolin slicer to cut thin rounds. If you can’t find small beets, you can slice the veg into bite-sized pieces after making thin rounds. 

Next, you will want to choose your kale. I like the rough curled edges of traditional green kale, so that’s what we have in this salad. But since kale comes in other varieties, you can feel free to play around here as well. Wash the large leaves and then remove the ribs, as they are too tough and not enjoyable to eat raw. You can freeze them for soups later if you want to be greener.

Rip the curly kale leaves into small, manageable pieces and toss them into the salad bowl. Next, peel and slice the beets and add them to the kale. Measure the walnut pieces and the feta cheese next. That’s it in this salad for a couple of reasons. One the more you add, the higher the cost of the salad, and with grocery prices being what they are, I wanted to keep the cost down. And two, because my partner suffers from diverticulitis, staying away from seeds ensures they can also enjoy the salad. 

If you aren’t a fan of walnuts, using pumpkin seeds or a smattering of unsalted sunflower seeds would be equally delicious in this salad. 

Now, it’s time to toss the vinaigrette together. I kept it basic with a simple blend of sweet maple syrup and apple cider vinegar with mother. A quick shake in a jar will mix this, and then simply apply it to salad and toss to coat all the ingredients. 

This crunchy salad is beautiful for kale lovers and a great way to enjoy fall produce. If you like, you can mix it up using roasted beets instead of raw. Raw isn’t always to everyone’s taste. Even my partner, who’s a bit skeptical of new salads, said this was a tasty salad. He even went for seconds! So go ahead and make this for your family dinner today and enjoy it alongside grilled meats or with your next roast. 

Ingredients:

Kale: The curly green kale provides a crisp, slightly bitter base that balances the sweetness of the beets, adding texture and substance to the salad.

​Pink Beets: These vibrant beets add a natural sweetness and an earthy depth, which contrasts beautifully with the freshness of the kale.

Feta Cheese: The creamy, salty feta adds a flavor that complements the beets’ sweetness and the kale’s slight bitterness.

​Walnut Pieces: Walnuts bring a rich, nutty flavor and a satisfying crunch, enhancing the overall texture and making the salad more filling.

​Maple Syrup: The maple syrup in the vinaigrette adds a subtle sweetness, harmonizing the earthy and fresh flavors of the salad.

​Apple Cider Vinegar: This vinegar provides a tangy, refreshing kick, balancing the sweetness of the maple syrup and adding a lively brightness to the salad.

Substitutions And Add-Ins For This Kale Salad Recipe

Kale: For a milder, less bitter base, try mixing kale with baby spinach, arugula, or Swiss chard. Each brings a different texture and flavor.

​Pink Beets: For a different flavor profile, you can use golden beets or roasted red beets. Roasted beets add a richer, slightly caramelized taste.

​Feta Cheese: Creamy goat cheese can be used in place of feta. Try crumbled tofu or a vegan cheese alternative if you prefer a dairy-free option.

Walnut Pieces: If you’re not a fan of walnuts, pumpkin seeds or unsalted sunflower seeds offer a similar crunch and nutty flavor without the heaviness.

​Maple Syrup: Honey or agave syrup can be used instead of maple syrup, providing a similar sweetness with a slightly different flavor note.

​Apple Cider Vinegar: As the apple flavor comes through in the vinaigrette, I don’t recommend replacing it or switching it with another ingredient. The apple sweetness brightens the entire salad and makes it a cohesive salad. 

If you would like to play around with the salad ingredients, try adding sliced red onion and roasted sweet potato pieces. For a more pronounced apple flavor, add some cut-up Honeycrisp apples, which are at their peak in the fall. Salads are a terrific way to include more veggies into your daily diet. 

​Expert Tips, Serving, And Storing Suggestions For This Kale Beet Salad.

Tip #1: Use a Mandolin for Uniform Slices: If you want thin, even slices of beets, use a mandolin slicer. The open face of the sliced beet not only creates a visually appealing presentation but also ensures the beets are all the same thickness, improving the salad’s overall texture.

Tip #2: Toss the Salad with the Vinaigrette in Advance: Toss the salad with the maple apple vinaigrette a few minutes before serving to allow the flavors to meld together, resulting in a more cohesive and flavorful dish.

Tip #3: Chill the Salad Before Serving: After assembling the salad, chill it in the refrigerator for 30 minutes. The time chilling allows the flavors to meld together and gives the beets a refreshing crispness.

This sweet beet and kale salad is a showstopper for dinner parties. It offers a perfect balance of earthy beets and fresh kale. Serve it chilled for a refreshing side dish that’s visually appealing and full of flavor, making it an ideal addition to any meal.

To store the rest of the salad that is uneaten, keep it in an airtight container in the refrigerator for up to two days. The kale will stay fresh, and the flavors will continue to develop, though the beets may slightly soften over time. Just give it a quick toss before serving again.

You should not freeze either the salad or the dressing.

Have you enjoyed this sweet beet and kale salad? We’d love to hear from you! Please leave a rating and share your thoughts in the comments below. Your feedback helps us create even more delicious recipes for you to try!