Description
A bold and earthy salad with roasted beets, kale, creamy goat cheese, and crunchy walnuts, dressed with a tangy vinaigrette.
Ingredients
Scale
- 3 medium beets, roasted and sliced
- 6 cups kale, ribs removed and chopped
- 1/2 cup walnuts, roughly chopped
- 4 oz goat cheese, crumbled
- 1/3 cup dried cranberries
- 3 tbsp balsamic vinegar
- 1/4 cup olive oil
- 1 tbsp honey
- 1/2 tsp salt
- Black pepper, freshly ground, to taste
Instructions
- Preheat your oven to 400°F (200°C). Wrap whole beets in aluminum foil and place them on a baking sheet. Roast for 45–60 minutes until a knife slides in easily.
- Allow the beets to cool, then peel and slice into wedges or rounds.
- Toss the chopped kale with a pinch of salt and a splash of olive oil in a large bowl to soften the leaves slightly. Add the roasted beets, walnuts, goat cheese, and dried cranberries.
- Whisk together the balsamic vinegar, olive oil, honey, salt, and pepper in a small bowl until emulsified. Pour over the salad and toss gently to combine.
- Taste and adjust acidity or sweetness to your liking.
- Serve immediately on a large platter or portion into bowls.
Notes
Roast beets until softened; let cheese come to room temperature; use freshly squeezed balsamic for best flavor; or substitute maple syrup for honey.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg