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Kale Salad with Roasted Beets
This hearty kale salad features roasted beets, shaved carrots, and fresh blueberries. Marinating the raw kale in a warm dressing softens the tough leaves while keeping their satisfying crunch. Sweet golden raisins and toasted almonds add contrasting textures and flavors to every bite. It works perfectly as a healthy lunch or a colorful side dish for dinner.
Ingredients
- 1 bunch lacinato kale (aka Tuscan or dinosaur kale) (6 ounces/170 g)
- ¼ to ½ cup (60 to 120 ml) Blueberry-Shallot Dressing (recipe follows)
- 1 large beet (10 ounces/ 285 g), scrubbed but not peeled, cut into thin rounds
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper, plus more for serving
- 1 medium carrot (4 ounces/115 g), scrubbed and shaved into ribbons with a vegetable peeler
- ½ cup (80 g) golden raisins
- ½ cup (75 g) toasted almonds, chopped
- ½ cup (95 g) fresh blueberries
Instructions
- 1Gather flaky salt to use as an optional garnish.
- 2Heat the oven to 400°F (200°C).
- 3Remove the kale leaves from their stems and discard the stems. Slice the leaves into thin ribbons and transfer them to a large mixing bowl.
- 4Drizzle 1/4 cup (60 ml) of the blueberry dressing over the shredded kale. Toss thoroughly to coat the leaves and let them sit at room temperature for 15 minutes to 2 hours to soften.
- 5Place the sliced beets on a baking sheet and toss them with the olive oil, kosher salt, and black pepper. Arrange them in a single layer and roast for 12 to 14 minutes until the edges turn brown and crispy, then set aside to cool.
- 6Combine the roasted beets, shaved carrot, golden raisins, and chopped almonds with the softened kale. Add up to another 1/4 cup (60 ml) of dressing if desired and toss everything together.
- 7Portion the salad onto four plates and scatter the fresh blueberries over the top. Finish with a pinch of flaky salt and extra black pepper before serving.