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best kale and roast beet salad

Roasted Beet and Kale Salad with Maple Apple Vinaigrette

Amber Bondar
This roasted beet salad pairs hearty kale, tangy quick-pickled white onions, sweet beets, crunchy walnuts, and creamy feta cheese with a delicious maple and apple cider vinegar dressing. A great way to enjoy seasonal leafy greens and a colorful side dish for fall dinners, holiday gatherings, or meal prep.
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Prep Time 15 minutes
Cook Time 40 minutes
Quick Pickling Onion 1 hour
Total Time 45 minutes
Course Salad
Cuisine American, Canadian
Servings 6
Calories 286 kcal

Equipment

  • Large Salad Bowl
  • Cutting board
  • Mandolin Slicer Or Knife
  • measuring cup
  • Mason Jar
  • knife
  • Teaspoon

Ingredients
 
 

The Roasted Beet & Kale Salad

  • 6 Cups Curly Green Kale Ribs Removed, Ripped Into Pieces
  • 4 Small Pink Striped Beets Thinly Sliced With Mandolin Or Sharp Knife
  • 1 Cup Walnuts Pieces
  • 1 Cup Feta Cheese Crumbled

Quick Pickled Onion & Maple Apple Vinaigrette

  • ¼ Cup Real Maple Syrup
  • ¾ Cup Apple Cider Vinegar With Mother
  • 2 Cups White Onion Sliced/Pickled
  • ½ Tsp Black Pepper

Instructions
 

The Vinaigrette & Quick Pickled Onion

  • Slice white onion in thin rings or pieces and pack a 500ml mason jar
    2 Cups White Onion
  • Measure the maple syrup and apple cider vinegar and add to jar.
    ¼ Cup Real Maple Syrup, ¾ Cup Apple Cider Vinegar With Mother
  • Measure and add black pepper add to onions then cover and shake to mix well.
    ½ Tsp Black Pepper
  • Let onions sit in the vinaigrette dressing for a minimum of one hour in the fridge.

Roasting Beets

  • Preheat oven to 400°F (200°C). Wrap beets in foil, place on a baking sheet, and roast for 25–35 minutes, until fork-tender.
    4 Small Pink Striped Beets
  • Let cool, peel, and slice.

The Kale Salad & Assembly

  • Wash and remove the ribs from the kale.
  • Rip the kale leaves into bite-sized pieces and add to salad bowl.
    6 Cups Curly Green Kale
  • Add sliced beets to the kale in bowl.
    4 Small Pink Striped Beets
  • Measure the walnuts and add to salad.
    1 Cup Walnuts
  • Measure and crumble the feta into the salad.
    1 Cup Feta Cheese
  • Remove pickled onions from fridge and add to salad with the dressing. Toss salad and keep in fridge to chill.
    2 Cups White Onion

Notes

Amber's Tips For A Tasty Outcome.

  • Roast for Depth: Roasting brings out the natural sweetness of earthy beets and adds caramelized flavor.
  • Pickle Early: Let onions sit in the vinaigrette for longer if you want a more pronounced tang.
  • Make-Ahead Friendly: This kale beet salad is perfect for meal prep and tastes even better the next day. Store in an airtight container in the fridge for up to 2 days.
  • Ingredient Swaps: Swap kale for Swiss chard or arugula, walnuts for pumpkin seeds, or feta for creamy goat cheese.
  • Minimal Ingredients, Maximum Flavor: This good salad proves you don’t need much to make something delicious.

Nutrition

Calories: 286kcalCarbohydrates: 24gProtein: 9gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 3gCholesterol: 22mgSodium: 534mgPotassium: 467mgFiber: 4gSugar: 14gVitamin A: 2225IUVitamin C: 26mgCalcium: 233mgIron: 2mg
Keyword Beets, Fall Salads, Kale, Raw
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