Recipes Roasted Beet and Kale Salad 4.6 (34) 27 Reviews 9 Photos This is an incredibly tasty salad that is packed full of nutrients and vitamins! It is also one that will keep you feeling satisfied longer than most. Submitted by Sabrina Sperry Updated on November 8, 2016 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 9 9 9 9 Prep Time: 20 mins Cook Time: 1 hr Additional Time: 1 hr Total Time: 2 hrs 20 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 3 large beets 1 tablespoon olive oil salt and ground black pepper to taste 1 bunch fresh kale, cut into bite-size pieces ½ cup chopped cashews ¼ cup dried cherries 2 tablespoons golden raisins ½ cup apple cider ½ lemon, juiced 1 tablespoon Dijon mustard 2 cloves garlic, minced 2 teaspoons apple cider vinegar 2 tablespoons olive oil, or more to taste Directions Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Trim roots and stems from beets. Coat beets with 1 tablespoon olive oil and sprinkle with salt and black pepper. Place beets onto prepared baking sheet. Roast beets for 30 minutes; turn beets over and continue roasting until tender, 30 minutes to 1 hour more. Let beets cool. Peel skins from beets and cut into 1-inch cubes. Toss cooked beets with kale, cashews, dried cherries, and golden raisins in a large salad bowl. Whisk apple cider, lemon juice, Dijon mustard, garlic, and cider vinegar in a bowl. Slowly drizzle 2 tablespoons olive oil into apple cider mixture, whisking constantly, until dressing is combined. Pour dressing over salad and toss to coat. Refrigerate at least 1 hour for flavors to blend before serving. Cook's Note: You can add chevre (goat) cheese right before serving if you would like to add a creamy texture. This salad is even great the next day as kale holds its firmness quite well! I Made It Print 60 home cooks made it! Nutrition Facts (per serving) 263 Calories 13g Fat 34g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 263 % Daily Value * Total Fat 13g 16% Saturated Fat 2g 11% Sodium 294mg 13% Total Carbohydrate 34g 12% Dietary Fiber 6g 21% Total Sugars 16g Protein 7g 13% Vitamin C 98mg 109% Calcium 133mg 10% Iron 3mg 17% Potassium 837mg 18% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.