Delicious Kale, Roasted Beets, and Carrots Salad
This Kale, Roasted Beets and Carrots Salad is healthy and packed with delicious crunchy flavors from all the ingredients. This is the perfect salad for entertaining picky eaters, can be made in advance, and is perfect for easy weeknight meals.
This salad is full of nutrients and is perfect for any meat, poultry, or fish entrees. A salad does not always have to have nuts. Make it without nuts for those nut allergies sufferers. It is also perfect for large gatherings as the salad only requires a few ingredients.
When meal planning for the week or weekends, roasted vegetables are a great option for side dishes, not much preparation is needed; a little salt and pepper or your favorite seasoning blend will season the vegetables perfectly and make them very delicious.
If you like salad dressing on your salad, you can add your favorite one. But it is not necessary. Add salt, pepper, extra virgin olive oil, and a few drops of lemon juice, and this salad will taste fresh and delicious.
What’s in the salad?
This salad contains ingredients that you are familiar with and are easy to find.
The ingredients are:
- Kale: use regular kale or baby if you can. They are both delicious and full of healthy benefits.
- Roasted Beets: beets that are roasted taste better and boiled beets. Although they take a longt time to cook, but they retain their flavor quite nicely.
- Carrots: use medium to large carrots to to roast and slice
- Red Onion: packed with flavors and a favorite in most salads. You can substitute it with shallots another ingredietn padked with gooddne flavors.
- Salt and Pepper, use in moderation to season the vegatables
- Extra Virgin Olive Oil: to add a balance that marries all the ingredients
- Lemon Juice: a little acidity in mixed with uncooked and cooked vegetables is the icong to the cake. It solidifies all the ingredients.
How to make this Kale, Roasted Beets and Carrots Salad
Making this delicious salad is a breeze. To save on chopping and slicing time, I recommend roasting the beets first as they take a long time to cook. The second step that will add tons of flavor is to prepare the onion vinegarette. Add the sliced red onion or shallots, olive oil, lemon juice, salt, and pepper in a small bowl. Put the bowl aside while you are chopping and preparing the remaining vegetables.
For the carrots, I would recommend roasting them for about 15 minutes. The reason is that you want the slices to be a bit crunchy and not overcooked. This will add texture, and the carrots will still retain their sweet and tasty flavors.
Once the carrots and the beets are cooked, the remaining step is to combine everything, let the salad rest for a few minutes, and enjoy with your favorite entree of meat, poultry, or seafood.
Tips and Notes to make theKale, Roasted Beets, and Carrots Salad
- It helps to cut the vegetables (i.e. carrots and beets) the same size pieces so they are easier to eat.
- A great tip: massage the kale for a few minutes before combining it with the rest of the ingredients. This step makes the kale soft and easier to chew. I do it either with olive oil or without. If you are using baby kale, there is no need for a vegetable massage. 🙂
- Use either red onion or shallots. They both have pungent flavors and are super delicious in salad overall.
- For add-ins:
- Cheese: blue cheese or crumbled goat cheese
- Dried fruits: cranberries or craisins
- Substitute the extra virgin olive oil for flavored olive oil.
- Substitute lemon juice with flavored vinegar: peach, or raspberry taste really good.
Other Salad with the same ingredients you might enjoy
- EASY GARDEN KALE SALAD WITH LEMON DRESSING
- BAKED GARLIC BUTTER SPICY GLAZED CARROTS
- ROASTED BEETS, RADISHES AND BASIL SALAD
Delicious Kale, Roasted Beets, and Carrots Salad
Ingredients
- 2 medium beets trimmed peeled, quartered, and sliced a 1/4 inch thick
- 2 large carrots sliced 1/4 inch thick
- 2 tbsp olive oil divided
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 4 medium shallots peeled and quartered lengthwise
- 8 cups chopped kale stems removed and cut into smaller pieces
- 1 tbsp lemon juice
- Optional Add-Ins:
- – Blue Cheese or Goat Cheese
- – Dried cranberries
Instructions
- Preheat the oven to 400 degrees F.
- Put a large piece of aluminum foil on a baking sheet and put the beets on it. Drizzle olive oil over them and wrap them tightly in the foil, making a packet. Roast the beets until fully cooked on the inside, about 1 hour to 1 hour and 15 minutes. Check the larger beets by inserting a knife to confirm that they are fully cooked. There should not be any resistance from the beets. Cool and remove the skins by rubbing the beets with a paper towel or with your hands. (It is a good idea to wear gloves when peeling the beets to avoid staining). Cut or slice and place the beets in a bowl and set aside.
- While the beets are roasting, peel the carrots, slice, and mix with a little olive oil and salt. Place the carrots slices on a baking sheet and roast in the oven for 15 minutes. Remove and let cool.
- Slice the red onion or shallots and mix with olive oil, salt and pepper, and lemon juice. Set aside.
- Chop the kale and place it in a large bowl. Add the beets and carrots. Add the onion vinaigrette and toss everything together.
- Let the salad sit for at least 10-15 minutes to allow the flavors to marinate. Serve cold or at room temperature.
Notes
- It helps to cut the vegetables (i.e. carrots and beets) the same size pieces so they are easier to eat.
- A great tip: massage the kale for a few minutes before combining it with the rest of the ingredients. This step makes the kale soft and easier to chew. I do it either with olive oil or without. If you are using baby kale, there is no need for a vegetable massage. 🙂
- Use either red onion or shallots. They both have pungent flavors and are super delicious in salad overall.
- For add-ins:
- Cheese: blue cheese or crumbled goat cheese
- Dried fruits: cranberries or craisins
- Substitute the extra virgin olive oil for flavored olive oil.
- Substitute lemon juice with flavored vinegar: peach, or raspberry taste really good.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
